Related Searches: Apricot Chicken French Onion Soup, Chicken Casserole
... 0.5 tsp paprika, 175 g dried apricots, 175 g dried prunes, 2.4 cup chicken stock, 1 tsp cornflour, 5 tbs coriander ... with 1 tablespoon of water and stir into the tagine to thicken. Add the chopped coriander and almonds, ...
... 1.5 cup chicken stock, 1 tbs olive oil, 1 cup couscous, 400 g can apricot halves in natural ... chicken. Categories: Zucchini; North african; Stone fruit; Eggplant; Sweet potato; Tagine; Tree nut free; Peanut free; Chicken ...
... orange juiced and rind finely grated, 1.25 cup chicken stock, 1 kg butterflied lamb shoulder Rosemary & mint diced ... apricots and chickpeas. Change the cooker setting to HIGH and cook for 20 minutes. Serve lamb tagine ...
... 400 g diced lamb, 1.2 cup beef stock, 2 medium apricots chopped, 2 large white onion peeled and chopped, 1 tsp ... tossing. Add the onions, garlic, carrot, parsnip and chicken for 6 minutes while mixing. Add the rest of the ...
... and place in the oven. Allow the dish to cook for 45 minutes. Cook the couscous as per packet instructions and then drain. Serve the drained couscous with the tagine ingredients from the oven. Categories: Lunch; Dinner ...
Turnip and carrots add heartiness and a little sweetness to this vegan tagine. Ingredients: 1 tbs olive oil, 1 large onion peeled and diced, 500 g turnips peeled and diced, 250 g carrots peeled and diced, 2 tbs harissa ...
... instructions and then drain. Serve the drained couscous with the tagine ingredients from the oven. Categories: Lunch; Dinner; Tagine; Moroccan; Tree nut free; Peanut free; Dairy free; Chicken; Sesame free. Complexity: 2.
... the oven. Allow the dish to cook for 45 minutes. Cook the couscous as per packet instructions and then drain. Serve the drained couscous with the tagine ingredients from the oven. Categories: Lunch; Dinner; Sweet potato ...
You can use any root vegetables you have on hand for this warming lentil tagine. Ingredients: 1 tbs olive oil, 300 g celeriac peeled and chopped, 200 g carrots peeled and chopped, 250 g parsnips peeled and chopped, 200 g ...
... tossing. Add the onions, garlic, carrot, parsnip and chicken for 6 minutes while mixing. Add the rest of the ... and then drain. Serve the drained couscous with the tagine ingredients from the oven. Categories: High fibre; ...
... the tomatoes, olives and remaining spice paste and cook until the tomatoes start to soften. Place the potatoes in a tagine or deep frying pan with a lid. Scatter over half the tomato mixture, then add the fish. Spoon the ...
... the vegetables are tender. Stir in the mango and simmer gently for a further 5 minutes. Ladle the tagine into serving bowls and sprinkle with the coriander and serve with steamed couscous. Categories: High fibre; Low ...
... , add the mushrooms and cook over a medium heat for 4-5 minutes until browned. Add the mushrooms to the tagine with the figs and cook for a further 10 minutes. Stir in the coriander. Garnish with chopped preserved lemon ...
Be transported to Morocco with this delicious chicken tagine dish bursting with bold flavours from cumin, garlic, coriander and dates. Ingredients: 2 tsp curry powder, 3 carrots thickly sliced, 2 tbs coriander chopped, 2 ...
... cook for a further 3 minutes. Stir in the pumpkin, apricots and all the spices, stir to coat and cook for ... , stirring at regular intervals to prevent sticking. The tagine is done when the sauce has thickened and the lamb ...
... . Categories: Gluten free; Wheat free; Dairy free; Soy free; Egg free; Vegan; Vegetarian; Peanut free; Seafood free; Sesame free; Tree nut free; Halal; Pescatarian; North african; Tagine; Lunch; Dinner. Complexity: 2.
... free; Egg free; High fibre; High protein; Low sugar; Low saturated fat; Peanut free; Seafood free; Sesame free; Tree nut free; Pescatarian; Moroccan; Tagine; Tomato; Chickpea; Eggplant; Mushroom; Dinner. Complexity: 2.
... . Categories: Wheat free; Dairy free; Soy free; Egg free; High fibre; High protein; Low salt; Low sugar; Peanut free; Seafood free; Sesame free; Tree nut free; Moroccan; Tagine; Beef; Mince; Lunch; Dinner. Complexity: 2.
... mixture to the boil. Pour the mixture around the fish, then cover and bake in a preheated oven, 160°C for 40 minutes. Garnish with parsley before serving. Categories: Moroccan; Tagine; Fish; Lunch; Dinner. Complexity: 3.
... bowls and top with torn coriander leaves and feta cheese, if using. Serve with warmed pitta or flat Arab breads, if liked. Categories: French; African; Tagine; Potato; Chicken; Chickpea; Lunch; Dinner. Complexity: 2.
... ; Low salt; Parsnip; Soy free; Comfort food; Peanut free; High protein; Chicken; High fibre; Foodhub fresh ingredients; North african; Tagine; Foodhub holidays and entertaining; Low fat; Winter; Low saturated fat; Tree ...
... them into the sauce. Cover and cook for about 6 minutes until seafood changes colour. Top with remaining coriander and serve with couscous. Categories: Fish; Tagine; Prawn; Moroccan; Seafood; Mains. Complexity: 3.
... and black pepper. Add the broccoli and zucchinis to the sauce and stir through the parsley. Serve with the couscous, lemon wedges, and a spoonful of harissa. Categories: Moroccan; Tagine; Lunch; Dinner. Complexity: 3.
... uncovered for 30 minutes. Serve with toasted flaked almonds scattered on top and couscous, if desired. Categories: High fibre; North african; Lamb; Lunch; Dinner; Tagine; Low salt; High protein; Tomato. Complexity: 2.
... with a fork to separate grains, then stir in parsley and season. Divide couscous among plates. Top with apricot chicken and broccolini, scatter over almonds, then serve. Categories: Seafood free; Low salt; High protein ...
... same pan and cook for 2 minutes or until fragrant. Add stock, vegetables, apricots (reserving 8) and olives and bring to a simmer. Return chicken to pressure cooker. Replace lid and lock it. Cook on high for 15 minutes ...
... : 2 tsp paprika, 2 tsp Worcestershire sauce, 2 clove garlic crushed, 2 tbs extra virgin olive oil, 4 skinless chicken thigh cutlets, 2 tbs plain flour, 1 red onion cut into wedges, 400 g Swiss brown mushrooms halved, 475 ...
... . Drain and set aside. Meanwhile, heat 1 tbs oil in a large, deep frying pan over medium heat. Add chicken and cook, stirring occasionally, for 5 minutes or until browned. Transfer to a bowl. Heat remaining oil in same ...
... to 180°C. Pour stock into pan and place over a medium heat. Bring to the boil and sprinkle rice between chicken. Cover pan with a tight fitting lid and place in oven. Bake for 20 minutes or until liquid has evaporated ...
... to high and add the wine. Cook for a few minutes until the wine has mostly evaporated, taking care that the chicken does not stick to the base. Add the tin of cherry tomatoes, adding a bit of water to the tin to ensure ...
... 1 lemon and combine with French onion soup. Juice zested lemon, slice remaining lemon and set both aside. Rub chicken with soup mixture and set aside. Place potato into a 6-litre slow cooker. Combine oil, garlic, thyme ...
... garlic potato bake, 2 basil sprigs. Method: Heat oil in a large, deep frying pan over medium-high heat. Cook chicken for 8 minutes, turning, or until golden. Add stock,1/2 cup water, pesto and garlic, then bring to the ...
... a large plate. Heat half the oil in a large deep heat-proof casserole dish over medium heat. Add 3-4 pieces of chicken and cook for 6-8 minutes or until golden on all sides. Transfer to a plate. Cook remaining pieces of ...
... all sides. Add onion, garlic, potato, carrots and zucchini and cook for 2 minutes. Sprinkle flour over vegetables and chicken while cooking and continue to cook for a further 2 minutes. In a jug or bowl stir tomato paste ...
... thighs slightly so that they are covered in liquid. Bake for 75 minutes or until the lentils and the chicken are cooked. If the lentils are not yet done, add a splash of chcken stock and return to the oven. Categories ...
... the garlic. Cook for 4 hours. Add the broccoli and mix. Cook for another 30 minutes or until the chicken and vegetables are cooked. Categories: Lunch; French; Seafood free; Soy free; Egg free; Wheat free; Broccoli; Dairy ...
... : Heat the oil in a large pot set to medium heat for 1 minute, add the chicken to the pot to brown on each side for 5 minutes. Remove the chicken from the pot placing it onto a place or dish. Stir in the onions, sweating ...
... oven to 220 degree celcius fan forced. Heat half the oil in a large flameproof/ovenproof casserole dish. Cook chicken for 4 to 5 mins until browned. Set aside. Heat remaining oil in pan and cook onion and mushroom ...
... a pan with the olive oil on on medium-high heat for 1 minute. Add the chicken, browning on each side for 2 minutes. Remove the chicken onto a plate or tray and add the mushrooms, shallots and garlic to the pan, saute ...
... tomato to frying pan. Cook for 3-4 minutes or until soft. Add thyme, bay leaf, wine and stock. Add chicken and bring to the boil. Cover and cook, stirring occasionally, for 15 minutes. Remove lid and cook for a further ...
... green beans and carrots, then simmer uncovered for 10 minutes, or until vegetables are soft. Once soft, add the chicken and stir to combine. Serve with rice (cooked as per instruction on pack). Categories: Egg free; High ...
... stick Pot on high heat, add one teaspoon of Oil, once heated, add half the Chicken..Cook stirring occasionally for 3 minutes or until Chicken is golden brown and cooked through..Remove to a plate and repeat with the last ...
... oil. Method: Preheat oven to 200°C. Heat half the oil in a frying pan over high heat. Add onion and chicken. Cook, stirring for 5 minutes or until golden. Add mushroom, recipe base and 1 cup of water. Stir until combined ...
... Veg Mix. Method: Heat oil in a large saucepan over medium heat. Add chicken and paprika. Cook for 5 minutes, stirring occasionally, until chicken is browned. Add Simply Simmer Veggie Mix and cook for a further 5 minutes ...
... oil and butter in a large sauté pan or casserole pan over medium heat. Season both sides of the chicken. Add chicken skin-side down and cook, for about 3 minutes or until golden, turn and cook further minute. Transfer to ...
... stirring occasionally, for about 6 minutes, or until browned. Stir in rice and paste. Add Campbell's Real Stock - Chicken and peas. Stir well to combine. Bring to boil. Cover with lid. Transfer to oven. Cook for about 25 ...
Ingredients: 1.5 cup long grain white rice, 1 cup frozen peas, 1 brown onion diced, 1 lemon quartered, 4 cup chicken stock, 60 g baby rocket, 150 g feta crumbled, 1 tsp dried oregano, 2 tbs olive oil, 10 g chives finely ...
... flakes, 800 g can diced tomatoes, 120 g leafy salad mix, 1 cup kalamata olives, 1 tbs olive oil, 4 chicken breast fillets, 2 garlic cloves crushed. Method: Preheat oven to 180°C. Heat oil in an ovenproof pan over medium ...
... 1 tbs extra virgin olive oil, 0.25 tsp dried chilli flakes, 400 g cherry tomatoes in juice, 1 cup chicken stock, 230 g pitted Sicilian olives, 4 garlic cloves, 100 g prosciutto, crusty bread. Method: Heat oil in a large ...
... and mint in a small bowl. Heat a frying pan or chargrill pan on high heat. Lightly grease pan and cook chicken for 6 minutes on each side, or until cooked through. Remove from pan and slice. Spoon rice onto plates, top ...
... leaves, toasted crusty bread. Method: Heat half the oil in a large, deep frying pan over high heat. Cook chicken, turning, for 5 minutes or until browned all over. Remove from pan. Heat remaining oil in same frying pan ...
... milk, 3 cloves garlic crushed. Method: Heat oil in a large, deep frying pan over medium-high heat. Add chicken and cook, turning, for 3 minutes or until golden. Remove from pan. Add onion to pan and cook, stirring ...
... , 5 ml virgin olive oil spray, 1 tbs balsamic vinegar, 1 cup quinoa flakes, 400 g RSPCA-approved chicken tenderloins, 1 free range egg whisked, 1 tbs thyme leaves plus extra to garnish, 2 cloves garlic. Method: Preheat ...
... oven to 200°C. Heat oil in a large ovenproof casserole dish over medium heat. Lightly coat chicken with flour. Cook chicken in two batches for 8 minutes or until browned on all sides. Transfer to a large plate. Add ...
... 6 cup cream, 0.4 cup vegetable stock, 2 tsp paprika. Method: Prepare the meatballs by combining the diced chicken, 2 cloves of chopped garlic, onion, crumbs and egg white.Mix fully until combined and then roll into small ...
... leaves. Bring to the boil, reduce the heat and cook for 20 minutes or until the potatoes are tender and the chicken is cooked through. Remove the bay leaves and serve with fresh dill and a dollop of sour cream on top, if ...
... and pan fry the carrots and green beans until tender. Add Cooking Sauce, bring to the boil, add cooked chicken and then simmer for 5 mins. Meanwhile cook 1 cup quinoa and serve with your MasterFoods Aussie Farmers Honey ...
... : Heat the oil in a large casserole dish on medium high heat and cook the onions for 5 minutes. Add the chicken and capsicums and cook for 5 minutes. Stir in the garlic and fajita seasoning and cook for 1 minute. Add the ...
... pan to a medium heat and then add the canola oil. Fry the carrots, onion and garlic for 4 minutes. Add the chicken to the pan and fry for a further 6 minutes while tossing. Add the rest of the ingredients to the pan and ...
... cooker. Add the remaining oil to the pan and cook the chicken thighs for 2 minutes on each side. Place in the slow ... of water. Cook for 3 hours on medium, until the chicken is tender, stir in the butterbeans and cook for 30 ...
... 0.5 bunch coriander. Method: Heat a drizzle of oil in a large, hob-safe casserole dish and cook the chicken for 3-4 minutes. Add the garlic, onions, coriander stalks and ginger and cook for 5 minutes, stirring. Pour over ...
... side until browned. Remove from the pan with a slotted spoon, add the onions and cook for 5 minutes. Add the chicken back into the pan with a clove of garlic and carrots. Pour over the wine and cook for 1 minute. Add ...
... with 1 stock cube, 2 tbs tomato paste. Method: Heat the oil in a large pan on medium heat and cook the chicken thighs for 4-5 minutes to brown all over. Remove with a slotted spoon and tip into the slow cooker. Cook the ...
... cook for 3 minutes. Add tomatoes, water, Spanish paella mix and potatoes. Bring to the boil, stirring. Return chicken to pan. Cover. Cook in preheated oven for 45 minutes. Remove lid. Stir in olives. Return to oven and ...
... 1 tsp ground ginger, 75 g dates pitted and chopped, 2 tbs harissa paste, 2 tbs pomegranate molasses, 0.6 cup chicken stock hot. Method: Heat the oil in a pan on medium heat and cook the onion for 5 minutes to soften. Add ...
... : Preheat oven to 220°C/200°C fan-forced.Stir together uncooked pasta, alfredo sauce, chicken stock, garlic and rotisserie chicken in a baking dish. Season with salt to taste; stir. Cover tightly with aluminium foil ...
... /160°C fan-forced. In a large bowl, combine the sour cream, taco seasoning, and salsa. Add the chicken, shredded cheese, and beans and stir. In a lightly greased pan, layer the taco mixture and tortilla chips alternately ...
... wine or vermouth. Season well with salt and pepper. Cover and bake for 1 1/2 hours or until chicken is cooked through and garlic is tender. Garnish with reserved thyme and serve with baguette. Categories: High fibre; Low ...
... thighs and drumsticks with flour. Heat oil in a large heatproof casserole over medium heat. Cook chicken, in batches, for 8-10 minutes or until golden on all sides. Transfer to a plate. Add onion, mushroom, capsicum ...
... , 4 tbs brown sugar, 4 tbs hoisin sauce, 280 g rice steamed. Method: In a small bowl, 2 tablespoon of chicken stock and cornstarch. Set aside. Tip in all the ingredients in the slow cooker. Cook for 6 hours on low. Stir ...
... thighs diced into bite sized pieces, 400 g diced tomatoes, 400 g tinned white beans drained, rinsed, 250 ml chicken stock, 1 tsp thyme fresh, chopped, 1 leaf bay leaf, 250 g curly kale chopped. Method: Heat a pressure ...
... pinch caster sugar, 1 handful basil roughly torn, 1 pinch salt, 1 pinch pepper. Method: Cut a couple of slashes across each chicken thigh and season with salt and pepper. Heat the oil in a large deep frying pan, add the ...
... and cooked through. Remove from the pan with a slotted spoon and transfer to kitchen paper to cool and drain. Add the chicken to the pan and stir-fry for 3 minutes. Add the onion and capsicum to the pan and cook for 3 ...
... 1 tbs worcestershire sauce, 1 large potato peeled and cut into 1.5cm dice, 0.5 tsp ground turmeric, 2 tbs apricot jam, 6 thick beef sausages, 450 g microwave white long grain rice, 60 g baby spinach, 2 tbs olive oil for ...
... cut into eight wedges, 3 sprigs rosemary, 3 cloves garlic thinly sliced, 0.33 cup dry white wine, 1 cup chicken stock, 0.33 cup thickened cream, 1 lemon cut into wedges, mashed potato. Method: Preheat oven to 220°C/200 ...
... coat. Turn the heat up to high. Melt remaining butter and oil in the same casserole pan. Add the chicken. Cook, turning, until browned. Stir in tomato paste and red wine. Bring to boil, stirring. Add bacon mixture back ...
... heat to medium-low and simmer, covered, for 1 hour 15 minutes. Add cauliflower, carrots, zucchini, dates and apricots, cover and cook for a further 30 minutes or until beef and vegetables are tender, adding extra stock ...
... harissa and cook for 2 minutes. Pour over the chopped tomatoes and a can of water and stir in the apricots and honey. Simmer for 15-20 minutes until the vegetables and beans are tender and the sauce has reduced. Serve ...
... to boil for 5 minutes while the alcohol evaporates. Pour in the stock, bring to the boil, then add the chicken pieces. Combine well, bring to the boil again, then lower the heat and simmer for 25 minutes. Leave to cool ...
... olive oil, 1 tbs butter, 2 tbs flat leaf parsley, 2 tbs dill, 2 tbs oil, 2 brown onions thinly sliced, 1 chicken stock cube, 2 tbs tomato paste, 1 tbs plain flour, 2 bay leaves, 5 black peppercorns, 300 ml salt-reduced ...
... , 410 g tomato puree, 0.5 tsp curry powder, 1 tsp white pepper, 1 tbs smoked paprika, 1 tbs powdered chicken stock, 2 spring onions sliced. Method: In a pot, boil beef, a small handful of diced onion, salt and pepper ...
... curry powder in half the olive oil in a large saucepan over a moderate heat for 5 minutes. Pour in the chicken stock and cream, then bring to a simmer. Add the potatoes and celery, cook gently for 20-25 minutes, until ...
... placed the chopped vegetables onto the pan and fry for 10 minutes with the rosemary. In a pot add the chicken stock and pearl barley and bring to a medium heat for 10 minutes. Add the cooked vegetables and seared lamb ...
... , 2 tsp chipotle paste, 2 tbs red wine vinegar, 2 tbs tomato puree, 1 pack black beans canned, drained, 2.4 cup chicken stock made with 1 stock cube. Method: Pre-heat the oven to 160°C/140°C fan-forced. Heat the oil in a ...
... onions, 5 sage leaves and the butterbeans in the slow cooker and place the sealed pork steaks on top. Bring the chicken stock and cider to the boil in a small saucepan and pour over the pork mix. Cook on low for 6 hours ...
... butter, 3 tbs olive oil, 1 carrot peeled and diced, 2 celery sticks diced, 0.8 cup white wine, 1 cup chicken stock made with 1 stock cube, 1 cup passata save 4 tsp. Method: Dust each veal shin with flour. Heat the butter ...
... , 3 sweet potatoes peeled and diced, 800 g canned diced tomatoes, 396 g canned black beans drained, 2 cups chicken stock. Method: Heat oil in a pan over medium-high heat and cook the onions until translucent. Add the ...
... carrot peeled, diced small, 1 tbs thyme fresh, chopped, 800 g tinned butter beans drained, rinsed, 300 ml chicken stock, 100 g diced tomatoes. Method: Place a large pan onto the stovetop setting it to medium-high heat ...
... onion roughly chopped, 0.33 cup parsley leaves chopped, 1 tbs worcestershire sauce, 1 pinch micro herbs, 1.5 cup chicken stock, 2 tbs dijon mustard, 345 ml pale ale, 500 g red mini potatoes halved, 1 kg lamb diced, 0 ...
Ingredients: 2 tbs milk, 1 cup gluten-free chicken stock, 1 large carrot diced, 1 brown onion finely chopped, 1.5 cup gluten-free penne, 0.25 tsp ground cinnamon, 2 tbs tomato paste, 400 g can diced tomatoes, 2 tbs ...
... finely chopped, 0.25 cup fresh continental parsley finely chopped, 1 lemon strip of peel, 1.5 cup salt-reduced chicken stock, 400 g can diced tomatoes, 2 tbs olive oil, 3 sprig fresh thyme, 2 clove garlic, 1 stick celery ...
Ingredients: 2 tbs plain flour, 4 cup chicken stock, 1 bay leaf, 1 cup risoni pasta, 1 bunch globe onions green parts trimmed, 1 bunch dutch carrots trimmed and peeled, 400 g tinned tomatoes, 2 tbs tomato paste, 2 tbs ...
... grated, 2 tbs parsley chopped, 1.5 cup polenta, 0.25 tsp chilli flakes, 1.5 tsp paprika, 4 cup salt reduced chicken stock, 500 g turkey mince, 800 g can diced tomatoes, 1 tsp oregano, 2 tbs olive oil, 1 egg, 2 bay leaves ...
... virgin olive oil, 1 brown onion halved, thinly sliced, 3 clove garlic thinly sliced, 2 cup salt-reduced chicken stock, 800 g canned cannellini beans rinsed, drained, 120 g baby spinach leaves, 20 g parmesan finely grated ...
... , 0.25 cup plain flour, 2 carrots cut into 2cm chunks, 0.25 cup parsley chopped, 2 cup salt-reduced chicken stock, 1 large red onion sliced, 1 lemon zested, juiced, 0.5 cup white wine, 900 kg butterflied lamb shoulder ...
... plain flour, 0.5 tsp ground white pepper, 3 mandarins, 1 spring onion sliced, 2 tsp ground ginger, 0.5 cup chicken stock, 2 garlic cloves crushed, 0.33 cup soy sauce, 4 pork cutlets, 0.25 cup brown sugar, 2 tbs vegetable ...
... , 450 g lamb leg cut into chunks, 0.25 tsp turmeric powder fresh, finely chopped, 0.5 medium lemon juiced, 2 cups chicken stock hot, made with 1 stock cube, 0.5 tsp cracked black pepper. Method: Heat half of the oil in a ...
... large onion peeled and sliced, 4 cloves garlic peeled and minced, 3 tbs plain flour, 2 cup cider, 1.6 cup chicken stock hot, 2 tsp wholegrain mustard. Method: Heat half of the oil in a large pan and seal the pork on all ...
... sauce, 1 tbs extra virgin olive oil, 0.5 tsp ground allspice, 2 tbs white wine vinegar, 1 L salt-reduced chicken stock, 0.5 baguette, 1 bunch thyme, 6 dry bay leaves, 1 kg beef chuck steak. Method: Preheat oven to 160 ...
... peeled and chopped into chunks, 3 celery sticks sliced, 200 g swede peeled and chopped into chunks, 1 L chicken stock hot, made with 2 stock cubes, 600 g baby potatoes halved, 0.25 bunch parsley fresh, chopped. Method ...
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