We start by making a herby, punchy marinade of capers, garlic, oregano, bay and red wine vinegar. We coat free-range chicken pieces in this mixture and leave overnight to really soak up all those flavours. We then package it up with green olives and dates, and a sauce of sweet-sour pomegranate molasses and white wine, ready for you to roast at home.
Chicken, red wine vinegar, white wine (sulphites, clarifying agent (milk 0.01%)), olives, dates, olive oil, pomegranate molasses (pomegranate concentrated juice, potassium sorbate), capers (capers, salt), garlic, oregano, salt, black pepper, bay leaves
CONTAINS:
Dairy, Sulphites .
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Shellfish, Fish, Sesame, Soy, Egg.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
| Per 100g | Small | Large | |
| ENERGY | 904kJ | 6786kJ | 13573kJ |
| PROTEIN | 15.8g | 118.4g | 236.8g |
| FAT TOTAL | 14.4g | 108g | 215.9g |
| - SATURATED | 3.8g | 28.9g | 57.7g |
| CARBS | 5.4g | 40.7g | 81.4g |
| - SUGARS | 3.2g | 23.7g | 47.3g |
| SODIUM | 248 mg | 1857mg | 3713mg |
Small:
Serves two adults with accompaniments
Large:
Serves four adults with accompaniments
Serve with buttered mash or cous cous or simply a big leafy salad and warm Turkish bread.
Frozen product. Once defrosted, cook and consume within 48 hours.
Please note: this product contains raw poultry and must be fully cooked before consumption.
While every attempt has been made to remove stones from dates, please be aware that some may remain.
SMALL: Preheat oven (FF) to 200C. Defrost fully and remove the sachet.
Place chicken in a paper-lined baking dish and roast uncovered for 20 minutes, then pour the pomegranate sauce evenly over the chicken. Roast uncovered for 15-25 minutes, basting with pan juices halfway through cook until the chicken is golden brown and its juices run clear when pierced with a skewer.
Allow to rest for 5 minutes before serving with cous cous or buttered mash or simply a big leafy green salad.
Place chicken in a paper-lined baking dish and pour the pomegranate sauce evenly over the chicken. Roast uncovered for 35-45 minutes, basting with pan juices halfway through cook until the chicken is golden brown and its juices run clear when pierced.
Allow to rest for 5 minutes before serving with cous cous or buttered mash or simply a big leafy green salad.
