Braised chicken with crushed tomatoes, okra and potatoes in a saffron and tamarind sauce.

A Southern Persian style dish that’s left to simmer for a long time over a low heat, allowing the spices to infuse with the okra. Traditionally served with fluffy, buttery basmati rice.

400g | Gluten Free | Dairy Free

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Chicken (31%), onions, bamieh (okra or ladies fingers) (29%), tomato puree, garlic, homemade tomato sauce (tomatoes, carrots, onions, basil, oregano, thyme, garlic, salt), chicken stock (chicken, onions, carrots, bay leaves, black peppercorn), tamarind paste, ground black pepper, turmeric, salt, saffron, chilli flakes, baby potatoes.

For allergens, please see ingredients in bold. This product is produced in a kitchen that handles nuts, peanuts, sesame and allergens. Despite our best efforts, traces may be present.

Nutritional information

Per 100g
Energy (kj) – 470
Energy (kcal) – 114.1
Fat (g) – 4.6
of which saturates (g) – 1.3
Carbohydrate (g) – 6.3
of which sugars (g) – 2.6
Protein (g) – 12.2
Salt (g) – 0.56
Fibre (g) – 3.05

Cooking instructions

Remove sleeve. Place in microwave and heat for 8 minutes (800w) or until piping hot. Stir dish half way through cooking.

Pre-heat your oven to 200°C / 180°C fan / gas mark 6. Remove sleeve. Cook for 35 - 40 minutes until piping hot. Remove lid and stir.

Make sure your food is piping hot before eating!

Pair it with

Saffron Rice

Tasting notes

Okra, Tangy, Fresh, Slow Cooked