Recepies by Signe Meirane

Tarragon chicken

Chicken needs

1/2 “Spoon” chicken
560 g of peeled potatoes
2 shallots, peeled
2 stalks of celery, divided into 4 parts
2 medium carrots, in parts
2 small bay leaves
6 small potatoes, halved
3 stalks of parsley
1 (10cm) tarragon stalk
1.5 tsp. sea salt
2 l of water – or to cover the chicken
8 small stalks (about 5 cm long) of fresh tarragon


Ingredients for the sauce
20 g of butter
1 small tbsp. k. flour
1 tsp. finely chopped fresh tarragon 150 ml of sweet cream
sea salt to taste
white pepper to taste



Place all chicken ingredients in water. Boil on a slow flame, whisk, cover, and cook for 1.5 hours. Take the chicken out of the liquid and wrap it in foil to keep it warm (you can put it in an oven heated to 30-40 degrees).

Continue to boil the liquid in the pot on the highest flame until it reduces by 2/3. Meanwhile, melt the butter in a saucepan and add the flour, stirring it in. Stir-fry on a medium flame until it remains golden and gives off a nutty aroma. Remove from flame.

Take out the parsley stalks, tarragon stalks, and bay leaves on a plate when the broth has reduced. Add a ladleful of broth to the flour mixture, stir to make a creamy sauce, and pour it over the broth with tarragon and sour cream. Stir. Allow cooking on high flame for another 5 minutes. Put the chicken in a dish, surround it with the sauce with all the vegetables, sprinkle with pepper, and serve.

Try “ Karotites” Half Chicken!

Chicken in oranges


600 g of chicken pieces – hams and fillets, cut into 1.5 – 2 cm pieces

100 ml oil for frying

black sesame seeds


For the dough

1 medium egg
90 g of cornstarch
a pinch of sea salt
freshly ground black pepper
30 ml of grape seed or peanut oil 120 ml cold water


For the sauce
180 ml of freshly squeezed orange juice
The pulp of 1 orange, cut into pieces the size of chicken pieces
1 organic orange peel, finely grated
2 tbsp. dark miso paste (can be replaced with soy sauce, but paste is better) 60 g or more date syrup (you can use honey)
30 g of cleaned garlic, pressed through a garlic press
20 g grated fresh ginger
60 ml Tamari soy sauce
1 teaspoon cornstarch



Mix all the dough ingredients to make a thin pancake-thick dough. Stir in the chicken and leave for 30 minutes (or 10 minutes minimum).

Heat the oil in a pan until it is scorching; add the chicken pieces, spread out in a single layer, and fry on both sides until golden. Take it out, put it on a paper napkin, dry it and bake the following pieces. This may need to be done in 3 passes.

Meanwhile, mix the sauce’s ingredients (except starch) in a saucepan and let it boil until it bubbles. Mix starch in a bowl with 2 tbsp. water, and when the sauce is bubbling, add it while stirring. It will thicken. If it happens faster than cooked pieces of meat, remove it from the flame and let it stand.

When the chicken pieces are fried, stir them into the sauce, cook for 30 seconds, put in a dish, cover with sesame, and serve. I recommend serving it with broccoli and avocado salad with peanut sauce.

Try “Karotites” chicken fillet!

Harris Chicken 

2 large yellow tomatoes, cut into large pieces 1 small cauliflower, divided into heads
5 cloves of garlic, crushed
2 chicken tights
2 chicken legs
1 – 2 tsp. harissa paste (depends on how strong it is and how spicy it tastes) 2 cloves of garlic for chicken, pressed in a garlic press
20 ml of grape seed oil
6 sprigs of thyme or oregano
sea salt to taste
freshly ground black pepper


For the sauce
200 g of heavy sour cream or creme fraiche
1 handful of finely chopped mint
1 handful of chopped basil
1 head of garlic pressed through a garlic press sea salt to taste
freshly ground black pepper

arugula for serving



Heat the oven to 200 degrees. Put tomatoes, cauliflower, and garlic in a ceramic pan. Cut 3 diagonal cuts in each of the tights and legs almost to the bone, but do not touch. Add harissa, oil, garlic, salt, pepper, oregano, or thyme in a bowl, and mix. Place on top of the vegetables and bake for 30 minutes or until golden and cooked. Meanwhile, mix all the ingredients for the sauce.
When it’s ready, serve one piece of meat and vegetables to each person, pour the sauce over them, and put an arugula next to them.


TRY “Karotites “Chicken tights and legs

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