Latin American Chilli and Chocolate Paste 

 Jar 227g £2.95 

This rich spice paste provides an authentic lift to chilli con carne dishes, bean dips, risottos, sauces, soups and stews.

CHILLI AND CHOCOLATE PAELLA WITH CHICKEN & CHORIZO

Serves 4

3 tablespoons olive oil
1 medium onion, chopped
1 red pepper, chopped
2 boneless chicken breasts, sliced
75g chorizo sausage, chopped
3 tablespoons Chilli and Chocolate Spice Paste
300g short grain Spanish or Italian rice
1 litre chicken stock, boiling (cube)
150ml red wine
75g green beans, topped, tailed and halved

Method

Heat the oil in a large skillet or terracotta dish and soften the onion and pepper of 6-8 minutes.
Add the chicken, sausage and spice paste and combine. Stir in the rice, add the stock, wine and beans. Bring to a simmer and cook uncovered for 15 minutes.
Remove from the heat, cover and allow to stand for 5 minutes. Serve with a salad of curly lettuce and a bottle of your favourite red.

Moroccan Spice Paste 

 Jar 227g £2.95 

Use it to make lamb tagines, kebabs and vegetable dishes. It is a perfect marinade for barbecue chicken, lamb and beef.


MOROCCAN LAMB TAGINE WITH APRICOTS
A fruity rich lamb stew with the authentic flavours of Morocco

Serves 4

2 tablespoons olive oil
1 large onion, chopped
450g diced leg of lamb
3 tablespoons Moroccan Spice Paste
500ml chicken stock (cube)
6 dried apricots, roughly chopped
300g potatoes, peeled and diced
1 x 400g can chick peas, drained

to serve
1 small bunch coriander, chopped
1 x 200ml plain thick yogurt

Method

Heat the oil in a tagine or glazed casserole and soften the onion for 6 - 8 minutes.
Stir in the lamb, Moroccan Spice Paste, stock, apricots, chick peas and potatoes. Bring to a simmer, cover and cook on a low heat for 50 minutes.
Scatter with freshly chopped coriander and serve with couscous and a bowl of thick yogurt.
The flavours of this dish will mellow and improve if kept in the refrigerator for 2-3 days.