These free-range chicken supremes are a great cut - so tender and full of flavour, partially deboned with just an elegant little wingette - and they love a punchy marinade like this one. It's yoghurt-based, with toasted spices, ginger, garlic, chilli and lemon juice and a bit of tomato paste for the natural colour and sweetness it provides.
Free-range chicken, garlic, chilli, ginger, cumin, coriander, garam masala, cinnamon, paprika, cardamon, natural yoghurt, lemon juice, salt, olive oil, tomato paste. 
CONTAINS:
Dairy.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, 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.
 SMALL (2 SUPREMES)LARGE (4 SUPREMES)
ENERGY2610kj5220kj
PROTEIN90g180g
FAT TOTAL25.7g51.4g
- SATURATED6g12g
CARBS5.2g10.4g
- SUGARS2.5g5g
SODIUM1503.6mg3007.2mg
Small:
Two marinated supremes.
Large:
Four marinated supremes.


Serve with the chickpea, eggplant and coconut curry, steamed basmati rice or spiced rice, steamed greens, a squeeze of lemon or lime, mango chutney and a cucumber raita. 

Also makes a great dinner on the run. Slice the cooked supremes on the diagonal (the wingette is the cook's perk) and wrap in flat bread with mayo, sliced cucumber, shredded lettuce and mango chutney - delicious!

Frozen product. Once defrosted, cook and consume within 48 hours. 

Please note: This product contains raw chicken and should be fully cooked before consumption.

TO COOK ALL SIZES: Defrost fully before cooking. Spray or drizzle chicken with olive oil and place on a baking-paper lined tray, in a preheated 200C oven for 25 minutes, or until fully cooked. Remove and cover with foil and allow to rest for 5 minutes.