Entube Cocoa Tamarind Mole Roasted Winter Vegetables

Today is a grey rainy winter Monday and I am really missing the sunshine the farm and my farm family bring when I am on the farm. Even though I wasn't able to be on the farm today, we are still enjoying its beautiful winter root vegetables. These roasted local beauties have been given a burst of flavour and heat with a new Entube flavour paste, Cocoa Tamarind Mole.  

I am so excited about this new ENTUBE, flavour as not only is it absolutely delicious but I was lucky enough to be featured on their package along side some other wonderful foodies. I love these pastes and they are all natural and you only need a little to make a big flavour impact. These roasted winter farm veggies are perfect as a side, in salads, with poached, fried or boiled eggs and perfect to add to your pot pies or casseroles

Enjoy xox


1 tbsp. heaping ENTUBE Cocoa Tamarind Paste

1 small red onion, chopped

2 garlic cloves, chopped

1/2 cup olive oil

4 large chicken legs with skin

1 large bulb of fennel, trimmed and cut into 8 wedges, reserving the fennel fronds

1 cup chicken stock

1/2 cup mixed olives

1/3 cup fresh Italian flat leaf parsley, chopped




Preheat oven to 400 F.

In a food processor, add paste, red onion, garlic and olive oil. Blend until creamy paste. Rub chicken

SERVINGS 4 | PREP & COOK TIME 1.15 hours

Copyright © 2016 Irene Matys.

All Rights Reserved.

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