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 incarnation, 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.
|PER 100G (RAW)||PER SMALL SERVE (1 AVG BREAST AND 1 AVG THIGH PIECE)|
- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.
PLEASE NOTE: this product is raw and must be fully cooked before consumption.
TO COOK: Remove the plastic film and cover with foil, then cook in a preheated 180C oven for 20 minutes; remove the foil, turn the heat up to 200C and roast for a further 25 minutes or until golden and cooked. Spoon the sauce over the chicken pieces before serving.
DEFROST INFORMATION: defrost overnight in the fridge. Once defrosted, keep refrigerated and cook within 48 hours.
Cooking instructions are guidelines only. Ovens vary; please adjust cooking times accordingly and ensure your food is piping hot (70C) before serving.