We start by making an umami laden marinade of fermented chilli bean sauce, fish sauce, garlic, vinegar and brown sugar. We coat free range marylands in this mixture and leave overnight to soak up all that delicious flavour. We then package with fresh wedges of pineapple, ready for you to roast at home.
free range chicken marylands, chilli bean paste, pineapple, garlic, brown sugar, rice vinegar, fish sauce, lime juice, sesame seeds.
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.
| SMALL | LARGE | |
| ENERGY | 4875.7kj | 9751.5kj |
| PROTEIN | 133.9g | 267.9g |
| FAT TOTAL | 38.4g | 76.9g |
| - SATURATED | 11.1g | 22.3g |
| CARBS | 61.5g | 123g |
| - SUGARS | 9.8g | 119.6g |
| SODIUM | 2806.9mg | 5613.8mg |
Small:
Serves two adults with accompaniments
Large:
Serves four adults with accompaniments
Serve with a side of coconut rice and steamed greens, or a fresh asian slaw.
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 ALL SIZES: Remove sachet of sesame seeds from the bag. Empty chicken, pineapple and marinade into a baking dish, big enough to fit the chicken snugly. 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.
