Ina Paarman's Liquid Chicken Stock (8x25g)

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Dhs. 34.00
A flavoursome stock is the secret to making the best soups, stews, casseroles and risottos. With this product we have made it our singular mission to make an authentic concentrated chicken stock in the time honoured traditional way by gently simmering free range chicken carcasses together with fresh carrots, onion,...
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A flavoursome stock is the secret to making the best soups, stews, casseroles and risottos. With this product we have made it our singular mission to make an authentic concentrated chicken stock in the time honoured traditional way by gently simmering free range chicken carcasses together with fresh carrots, onion, celery and sage, for at least 12 hours, then straining to produce a delicious, intensely flavoured and nourishing broth that embodies all the goodness and wholesomeness of home-style cooking

Halaal

Ingredients :
Filtered water, Chicken broth (19%) (Water, Chicken, Onion, Carrots, Celery), Salt, Fresh onion, Vinegar, Fresh carrots, Sugar, Corn starch, Flavouring, Fresh celery, Pectin, Fresh sage, Caramel colourant, Stabiliser: Xanthan gum, Spices.

Receipe Idea

Peri-Peri Chicken Casserole (Serves 6)

The flavour of this dish will improve if pre-prepared in advance and refrigerated. Slow simmering, covered, on top of the stove instead of oven baking will also give good results as seen on TV.

YOU WILL NEED

  • 4 chicken thighs and 4 drumsticks, skin on
  • 2 T (30 ml) flour
  • 1 t (5 ml) cayenne pepper (optional)
  • 1 t (5 ml) paprika
  • 2 t (10 ml) Ina Paarman’s Chicken Spice
  • ½ t (2.5 ml) sugar
  • 2 T (30 ml) canola oil
  • 1 T (15 ml) butter
  • 2 medium onions, chopped
  • grated rind and juice of 2 oranges or clementines
  • 1 ripe tomato, skinned and chopped
  • 2 cloves garlic, finely sliced
  • 1 x 200 ml Ina Paarman’s Peri-Peri Coat & Cook Sauce
  • 1 x 25 g Ina Paarman’s Liquid Chicken Stock
  • 4 whole cloves
METHOD

Adjust the oven rack to one slot below middle position and preheat the oven to 180°C.

Mix the flour, cayenne pepper, paprika, Chicken Spice and sugar in a plastic bag, add the chicken portions and shake.

Sauté the chicken in the oil and butter over gentle heat until golden-brown. Remove with a slotted spoon and place in an ovenproof casserole.

Sauté the onions in the remaining oil.

Add the orange rind and juice, tomato, garlic, Peri-Peri Sauce, Chicken Stock and cloves.

Pour the sauce over the chicken pieces in the casserole dish.

This dish may be pre-prepared up to this stage and refrigerated overnight.

Bake covered for 1 – 1 ½ hours until the chicken pieces feel tender when pierced with a fork.

Serve with Coriander Rice with Lentils and a fresh salad. Garlic bread is good for mopping up the delicious gravy!


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