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
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