Lebanese Chicken Legs
For 2 (For 4)
Natural Yoghurt: 1 pot (2 pots)
Crushed Garlic: 1 sachet (2 sachets)
Tomato Purée: 1 can (2 cans)
Dried Oregano: 1 pod (2 pods)
Sunset Spice Mix: 1 pod (2 pods)
Chicken Legs: 2 (4)
Onion: 1 (2)
Aubergine: 1 (2)
Fragrant Fusion Blend: 1 pod (2 pods)
Chicken Stock Pot: 1 (2)
Bulgur Wheat: 1 bag (2 bags)
Turmeric: 1 pod (2 pods)
Chopped Tomatoes: 1 can (2 cans)
Flat Leaf Parsley: 1 bunch (2 bunches)
Chickpeas: 1 can (2 cans)
Honey: 1 pod (2 pods)
Per serving: Energy (kcal) 508 Fat 16g of which saturates 5g Carbohydrates 37g of which sugars 17g Protein 45g Salt 1.29g
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
Every country of the Middle East and Balkans has its own version of what we’d typically call ‘moussaka’, but the Lebanese maghmour stands out for its use of chickpeas instead of lamb. It’s a great example of Lebanese cuisine’s affinity for naturally rich vegetable and legume-based dishes. While a red meat like lamb couldn’t bring anything to the table that maghmour doesn’t already have in spades, the lighter flavours of our tender marinated roast chicken provide the ideal accompaniment. Maghmour is often cooked well ahead of time; you’re welcome to do so, serving it at room temperature beside the hot, savoury chicken.
Preparation time:For 2 - 40 minsFor 4 - 50 mins
Cooking time:For 2 - 60 minsFor 4 - 70 mins
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