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, ground cumin and seeds, cinnamon, turmeric, olive oil, onions, ginger, garlic, chilli flakes, tomatoes, saffron, thyme, lemon zest and juice, currants, honey, fresh coriander, salt, free-range chicken stock (free-range chicken bones, onions, carrots, celery, garlic, peppercorns, parsley).
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
FAT TOTAL28.5g57g
- SATURATED6.5g13g
- SUGARS27.7g55.4g
Two supremes and sauce
Four superemes 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. Once defrosted, cook and consume within 48 hours.

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

TO COOK ALL SIZES: Defrost fully before cooking. Remove the plastic film and cover with foil, then cook in a preheated 180C oven for 30 minutes or until golden and cooked. Spoon the sauce over the chicken pieces before serving.