Last Updated: 12th July 2024

Chicken Tagine

Chicken Thighs : Diced : Red Tractor : UK : Halal, Onions : Large (Whole Onion), Chick Peas (Chick peas, water,antioxidant(ascorbic acid).), Green Lentils (Green Lentils), Apricots (Dried Apricot, Preservative(**Sulphur dioxide**).), Brakes Sultanas (Sultanas (99.5%), Sunflower Oil.), Green Olives : Pitted (Green Olives (52%), Water, Salt, Acidity Regulators (Lactic Acid, Citric Acid).), Garlic : Peeled (Garlic : Peeled), Preserved Lemons : (Vegan) (Lemons 57%, Water, Seasalt, Bay Leaves, Peppercorns, Seasalt), Parsley : Flat Leaf (Parsley : Flat Leaf), Extended Life : Vegetable Oil (Rapeseed Oil, Antifoaming Agent (Dimethylpolysiloxane).), Knorr Professional : Chicken : Bouillon Jelly (Concentrated chicken bouillon (61%) (water, chicken extract), salt, yeast extract, chicken fat (4.9%), flavourings, vegetable juice concentrates (leek, onions), gelling agents (xanthan gum, locust bean gum).), Thyme (Thyme), Ginger : ground (Ground Ginger.), Cinnamon : ground (Ground Cinnamon (Cassia)), Vegan : Paprika : Smoked (Paprika Smoked), Ground : Black Pepper (Ground Black Pepper.), Brakes Table Salt (Salt, Anti-caking Agent E535.)


  • Sulphur Dioxide

 May Contain

  • Almonds
  • Brazilnuts
  • Cashews
  • Hazelnuts
  • Macadamia
  • Mustard
  • Peanuts
  • Pecan
  • Pistachio
  • Sesame
  • Tree Nuts
  • Walnuts

 Does not contain

  • Barley
  • Celery
  • Crustaceans
  • Eggs
  • Fish
  • Gluten
  • Lupin
  • Milk
  • Molluscs
  • Oats
  • Rye
  • Soya
  • Wheat

  • Halal

Energy 1403kj 335kcal
Fat 7.96g
Saturates 1.46g
Sugars 21.41g
Salt 1.75g
% of an adult’s reference intake
Typical Values Per Portion % RDA
Energy (KJ)140316.76
Fat (g)7.9611.37
of which saturates (g)1.467.29
Carbohydrates (g)44.1917
of which sugars (g)21.4123.79
Protien (g)24.0748.15
Fibre (g)6.030
Salt (g)1.7529.22
Weight (g)259.1-

Please note nutritional information is currently in beta mode and there may be discrepancies

This information is a guide only. Our kitchens handle other allergens and while we try to segregate products as far as possible, there is a risk of cross-contamination and any customers with allergen requirements should ask to speak to the Manager or Head Chef.