Start Shopping

Syrian chicken with honey, lemon and ginger

Back to Home

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, 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 supremes, cumin ground and seeds, cinnamon, turmeric, olive oil, onions, ginger, garlic, chilli flakes, tomatoes, saffron, thyme, lemon zest and juice, currants, honey, fresh coriander, salt, chicken stock (free-range chicken bones, onions, carrots, celery, garlic, peppercorns, parsley).
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, 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.
 Per 100mlSmall
ENERGY460kJ3029kJ
PROTEIN13.1g86.3g
FAT TOTAL4.2g27.4g
- SATURATED0.8g5.0g
CARBS5.7g37.7g
- SUGARS3.0g19.9g
SODIUM463mg3057mg
Small:
Two supremes and sauce
Serve with spiced cous cous, rice or mash and a dark leafy green vegetable (spinach, kale, silverbeet) or salad on the side.

Frozen product.  Defrost in refrigerator. Once defrosted, cook and consume within 48 hours.

Please note: This product contains raw chicken and must be fully cooked before consumption.

Defrost fully before cooking. Remove the plastic film, then cook in a preheated 180C oven (FF) for 30 minutes or until golden and cooked. Spoon the sauce over the chicken pieces before serving.