INGREDIENTS
500 g
Turkey thigh
480 g
Chickpeas, cooked
2
Iranian limes, dried
250 g
Kale
1 tbsp
Lemon, rind shaved into long
15 g
Parsley
10
Prunes
3
Spring onions
10 g
Tarragon
1
Chicken stock, unsalted
1 tsp
Allspice, ground
1 tsp
Allspice berries
10
Cardamom pods
1
Salt and freshly ground black pepper
6
Star anise
1 tbsp
Vegetable oil
30 g
Breadcrumbs, fresh white