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, 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).

Serve with spiced cous cous, rice or mash and a dark leafy green vegetable (spinach, kale, silverbeet) or salad on the side.