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Sticky chilli chicken with sweet and sour pineapple

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HERE'S HOW WE MAKE IT

We  know, we know, fruit with  meat is a divisive topic - and don't get us started on pineapple. But seriously, you have to trust us with this one. It's an Alison Roman recipe - she's always great on big, bold flavours -  and starts with a funky marinade of termented chilli bean sauce, fish sauce, garlic, vinegar and brown sugar. We use this to coat free-range marylands and bone-in breasts. and leave overnight to marinate, before packaging with fresh spears of pineapple, ready for you to roast at home.

INGREDIENTS

Free-range chicken, chilli bean paste, pineapple, garlic, brown sugar, rice vinegar, fish sauce, lime juice, sesame seeds.

ALLERGENS

CONTAINS:
Gluten, Fish, Sesame, Soy.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Dairy, Shellfish, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

 SMALLLARGE
ENERGY4875.7kj9751.5kj
PROTEIN133.9g267.9g
FAT TOTAL38.4g76.9g
- SATURATED11.1g22.3g
CARBS61.5g123g
- SUGARS9.8g119.6g
SODIUM2806.9mg5613.8mg

SIZES

Small:
Serves two adults with accompaniments
Large:
Serves four adults with accompaniments

GOES WITH

Serve with a side of coconut rice and steamed greens, or a fresh, herby slaw.

PREP, COOK AND SERVE

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

Please note: This dish contains raw chicken and must be fully cooked before consumption.

TO COOK: Remove sachet of sesame seeds from the bag. Empty chicken, pineapple and marinade onto a baking paper-lined oven tray.  Cook in a preheated 210C oven for 35-40 minutes, basting with the juices halfway through, or until golden brown and cooked through. Serve sprinkled with toasted sesame seeds.

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