A recipe from our favourite pieman

After using our frying pans on Saturday Farm, which was filmed at the fabulous Daylesford Farm, James Strawbridge, founder of the fantastic Posh Pasty Company was keen to try out one of our tagines

This is the very first dish he cooked, which he has been kind enough to share with us.

Chicken & Sweet Potato Bake

INGREDIENTS

Chicken Marinade

• 1 tsp Paprika, Turmeric, Fennel Seeds, Pink Peppercorns
• 2 Garlic cloves
• Juice of Lemon
• 1 finely chopped Chilli
• Pinch of grated Nutmeg
• 2-4 tbsp Local Rapeseed Oil
• Handful of sliced Parsley stalks
• Salt and Pepper

Vegetables

• 2 roughly chopped Red Onions
• 2 Sliced Red Peppers
• 1 Sweet Potato diced
• 1 Lemon thinly sliced
• 1 Stick of Celery

Chicken

• 1 whole Chicken - jointed

• 1 pint Chicken Stock (Chicken carcass plus celery, carrot, bay leaf)

Pasta

• 200 g Rosmarino pasta or small Macaroni

METHOD

• Marinade the Chicken pieces for 1-2 hours and then heat your Tagine https://www.netherton-foundry.co.uk/electric_taginesbase on high.
• Place the chicken in the cast iron pan and cook until the skin is golden. Then add in the vegetables and stir.

• Allow to cook for 5 minutes before adding in the stock and place on the lid.
• Turn down the heat and cook for a further 20 minutes
• Stir again and add in the pasta - cooking for a further 10-15 minutes
• Serve with corn on the cob and some Spanish style beans

James Strawbridge

Founder of the Posh Pasty Company