These free-range chicken supremes are a great cut - so tender and full of flavour, partially deboned with just an elegant little wingette - and they're even better smothered in a fresh Middle Eastern chermoula paste. To make it, we toast cumin and coriander to bring out their flavour and blend them with turmeric, preserved lemon rind and loads of fresh coriander and garlic.  We marinate the supremes in the paste and vacuum seal them.   
Free-range chicken, cumin, ground and fresh coriander, turmeric, preserved lemon, olive oil, garlic, salt.
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
- SATURATED1.1g2.4g
- SUGARS0.3g0.75g
  • Individual:Serves one adult.
  • Small:Serves two adults.
  • Large:Serves 4-5 adults.
  • Extra Large:Serves 6 adults.

You can serve these with our warm roast carrot, quinoa and halloumi salad and the green tahini sauce. 

Either serve these as one supreme per person, or slice diagonally, drizzle with the green tahini sauce and present as a shared platter, with the quinoa, cous cous or a Wimmera grain salad, with some harissa on the side if you want a lick of fire.



PLEASE NOTE:  This chicken is raw and should be fully cooked before consumption.

SMALL AND LARGE: Place on a baking-paper lined tray, spray or drizzle with olive oil and bake in a preheated 200C oven for 25 (from defrosted) to 40 minutes (from frozen), or until fully cooked. Remove and cover with foil and allow to rest for 5 minutes before serving. 

DEFROST INFORMATION: Defrost overnight in the fridge. For a quick defrost, place in a sink of room temperature water and make sure you finish the cooking within two hours of beginning the defrosting process.

Cooking instructions are guidelines only. Ovens vary; please adjust cooking times accordingly and ensure your food is piping hot before serving.