First we take meaty, free-range chicken marylands, skin on and bone in, and marinate them overnight in a rub made from ground spices, garlic, ginger and lemon, before roasting until golden. The collected pan juices then form the basis of the sauce, along with coconut milk and home-made chicken stock. We add crushed lime leaves for their incomparable fragrance and cut the sauce's richness with lime juice and fresh coriander.
Free-range chicken, star anise, garlic, ginger, lemon, lime juice, turmeric, cinnamon, paprika, pepper, fresh and ground coriander, cumin, onion, lime leaves, salt, red wine vinegar, fish sauce, coconut milk, chicken stock (free-range chicken bones, garlic, onions, carrots, celery, pepper, parsley, bay leaf, water).
CONTAINS:
Fish.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Sesame, Soy, Egg, Sulphites .
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
| SMALL | LARGE | |
| ENERGY | 4642kJ | 9284kJ |
| PROTEIN | 134.5g | 269g |
| FAT TOTAL | 56.1g | 112.2g |
| - SATURATED | 28.4g | 56.8g |
| CARBS | 11.6g | 23.2g |
| - SUGARS | 8.2g | 16.4g |
| SODIUM | 1851mg | 3702mg |
Small:
Serves two adults with accompaniments.
Large:
Serves four adults with accompaniments.
Serve, scattered with coriander, with the pearl couscous with preserved lemon, currants and almonds, a squeeze of lime or steamed basmati rice and dark leafy greens.
A side dish of pumpkin wedges, tossed in olive oil, salt and spices, roasted until golden brown and dressed with garlicky yoghurt or tahini would make a great addition, too.
Frozen product. Cook straight from frozen or defrost in refrigerator. Once defrosted, reheat and consume within 48 hours.
ALL SIZES: Remove plastic film and place in a preheated 180C oven (FF) for 30 minutes (from defrosted) to 45 minutes (from frozen) or until piping hot, rest for 5 minutes before serving.
