This dish has had so many incarnations - it started out as a Karen Martini recipe for slow-cooked chicken pieces, then morphed through a more tagine-y diced chicken incarnation, then one using brined halves... What hasn't changed is the deliciously lip-smacking, sweet and sour sauce - a gently spiced tomato and chicken stock base with punches of flavour from julienned ginger, lemon, honey and currants. So good. This time, we're using easy-to-cook, tender chicken supremes, smothered in a lemon and herb chermoula paste, surrounded by the sauce which will permeate the chicken as it roasts. I think we've nailed it, folks.

Free-range chicken, ground cumin and seeds, cinnamon, turmeric, olive oil, onions, ginger, garlic, chilli flakes, tomatoes, saffron, thyme, lemon zest and juice, currants, brown sugar, honey, fresh coriander, salt, free-range chicken stock (free-range chicken bones, onions, carrots, celery, garlic, peppercorns, parsley).

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

Serve with cous cous, rice or even mash, with mixed stir fry greens or a dark leafy green vegetable (spinach, kale, silverbeet) or a salad on the side.