Syrian chicken with honey, lemon and ginger
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 (bone-in), 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.
Serve with spiced
LOW CARB OPTION: serve with steamed greens.
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. Preheat oven to 200C (FF). Remove the plastic film and cook for 25-30 minutes or until golden and chicken is cooked. Spoon the sauce over the chicken pieces before serving with steamed cous cous or rice and leafy greens.
Ovens vary, adjust cooking times if necessary.