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).
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
 SMALLLARGE
ENERGY3287.6kj6575.2kj
PROTEIN93.3g186.6g
FAT TOTAL28.5g57g
- SATURATED6.5g13g
CARBS30.5g61g
- SUGARS27.7g55.4g
SODIUM1730.8mg3461.6mg
Small:
Two supremes and sauce
Large:
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.