Sascha at Hugh Grierson Organic, a family-run farm in Perthshire, shows us how to spice up those mince and tatties this Halloween.
Lemon chicken slow cooker tagine
Remember to defrost your meat! Defrost in the fridge and use within 24 hours, or in a microwave on ‘defrost’ directly before use.This recipe works perfectly with frozen meat. Check what you have in your freezer and defrost meat thoroughly before cooking. If using defrosted cooked meat, you can only reheat this meat once so only cook what you can eat.
Coat the chicken lightly in flour, heat the oil in a fry pan, and fry the chicken and garlic in the pan until slightly browned on all sides but not cooked through.
Slice your lemons and onions and place all ingredients into the slow cooker.
Dissolve your stock cube in 600ml of warm water and pour on top.
Cook on low for 5 hours.
Serve with fresh coriander and couscous.
Make the most of your leftovers
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Keep your fridge at 5°C or below
Did you know that adjusting the temperature of your fridge could help to preserve your food for three days longer than usual? A big win to help keep your food fresher for longer. Our fridge temperature tool can help you learn how to change the temperature on your specific fridge brand.