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.
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.