Syrian chicken with honey, lemon and ginger

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 version, 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 (bone-in), 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, onion, crushed tomatoes (tomato puree, citric acid), chicken stock [water, free range chicken bones, onion, carrot, celery, garlic, bay leaves, parsley, black pepper], olive oil, ginger, garlic, honey, lemon juice, currants, salt, fresh coriander, lemon zest, cumin ground, cinnamon, thyme, cumin seeds, turmeric, chilli flakes, saffron

Serve with spiced cous cous, rice or mash and a dark leafy green vegetable (spinach, kale, silverbeet) or salad on the side.

LOW CARB OPTION: serve with steamed greens.