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Wednesday, 16 February 2011

Feature Product at Adelaide Central Market -Spice Road

Last night I cooked a chicken tagine using a  great new  product produced an distributed by Jagger in the Adelaide Central Market. I chose the Spice Road Moraccan pack and was totally impressed with the salty preserved lemon flavour and the mild bite from the spices. The packaging is well designed in a carboard sleeve with a re sealable plastic pouch.  Perfect for the pantry until you are ready to use. I used the whole pouch in one meal and am keen to try the other spice packs in the range of 10 available. Inside each pouch and also available online are recipe cards on recycled card. The recipes are practical and  easy to follow.

Spice Road is a unique range of spice pastes that capture the essence of 10 exciting cuisines from around the world. Spice Road was created by Lucy Uppill, owner of Jagger Fine Foods, an iconic store in the Adelaide Central Market. Since 1999 Jagger’s has specialised in spices and spice blends. As a chef, Lucy has now produced her own range of spice pastes that come with easy to follow recipes. Each delicious spice blend from Morocco to Mexico can be used as a simple marinade or transformed into different dishes with the addition of a few extra ingredients. Travel the Spice Road to your favourite culinary destination.
Lucy also writes a blog called ducklicious. For step-by-step photos on how to cook Spice Road

duck recipes click on the ducklicious button and search for Spice Road. Enjoy.
Orders/enquiries

T +61 8 8231 2607 or 0410 417 608

or lucy@spiceroad.com.au
more coriander to serve.



Chicken Tagine with Preserved Lemons  and Olives

SERVES 4

6 chicken thighs on the bone

2 onions, sliced

3 cloves garlic, chopped

1 loose cup parsley and

coriander, chopped

3 tblsp SPICE ROAD TO MOROCCO paste

1 cup green olives, pitted, roughly chopped

½ cup chicken stock

Marinate chicken in onions, garlic,

herbs and paste for 2 hours or

as long as possible. Tip

chicken into a tagine or oven

proof ceramic dish, add olives

and stock. Cover with lid or

tightly with foil and cook in a 180

degree oven for 1 hour. Serve

with cous cous, bread or rice.

For a fish tagine replace chicken with firm

white fish and cook for 35-40 minutes.

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