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.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
| SMALL (2 x SUPREMES) | LARGE (4 x SUPREMES) | |
| ENERGY | 2127.8kj | 4255.6kj |
| PROTEIN | 88.5g | 177.1g |
| FAT TOTAL | 15.6g | 31.2g |
| - SATURATED | 4.5g | 9g |
| CARBS | 2.5g | 5g |
| - SUGARS | 0.9g | 1.8g |
| SODIUM | 880.5mg | 1761.1mg |
Small:
Two supremes, to feed two adults with accompaniments
Large:
Four supremes, to feed four adults with accompaniments
These will go beautifully with the freekeh and roast pumpkin salad - or our Wimmera grain salad, tossed through with extra herbs and greenery.
Frozen product. Once defrosted, cook and consume within 48 hours.
PLEASE NOTE: This product contains raw chicken and should be fully cooked before consumption.
Remove from vac bag and place on a baking paper-lined tray, spray or drizzle with olive oil. 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.
Cooking instructions are guidelines only. Ovens vary; please adjust cooking times accordingly and ensure your food is piping hot before serving.