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.

Free-range chicken, ground cumin and seeds, cinnamon, turmeric, olive oil, onions, ginger, garlic, chilli flakes, tomatoes, saffron, thyme, lemon zest and juice, currants, brown sugar, honey, fresh coriander, salt, free-range chicken stock (free-range chicken bones, onions, carrots, celery, garlic, peppercorns, parsley).

• 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.