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, coriander, turmeric, preserved lemon, olive oil, fresh coriander, garlic, salt.

• Individual:Serves one adult.
• Small:Serves two adults.
• Large:Serves 4-5 adults.
• Extra Large:Serves 6 adults.

Please note, this chicken is raw and should be fully cooked before consumption.

To cook, place on a baking-paper lined tray, spray or drizzle with olive oil and place in a preheated 200C oven for 25 minutes (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.  

Freezing/defrost information: suitable for freezing. 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.