We brined this chicken for you for 24 hours, rubbed it with a sweet-spicy rub and then slowly cooked it. The rub consists of various herbs and spices like paprika, oregano, garlic, chilli, thyme, basil, granulated sugar, parsley and cumin. This combination of sweet and spicy gives the chicken a mouthwatering aroma.
Au-Bain-Marie
Heat the chicken in the vacuum pack for 15 minutes at 85 °C. Then fry it in a pan over a medium heat until it is a lovely golden brown.
Grill
Grill the chicken for 40 minutes at 200 °C until it is a lovely golden brown.
Oven
Heat in the oven for 30 minutes until it is a lovely golden brown. You could also halve the chicken.
86% chicken, sugar, water, salt, herbs and spices, breadcrumbs (wheat), natural aroma (lactose), vegetables (onion, garlic, red pepper, tomato), flavour enhancer (E621, E631), chicken fat, starch, yeast extract, maltodextrin, hydrolysed protein (wheat), chilli pepper extract, colouring (E160c), black pepper extract, turmeric extract.
Nutritional values per 100g:
| Energy kJ | 704 |
| Energy kcal | 167 |
| Fat | 8,7 g |
| – of which saturates | 2,2 g |
| Carbohydrate | 5,7 g |
| – of which sugars | 5,0 g |
| Fibre | 0,1 g |
| Protein | 16,9 g |
| Salt | 4,2 g |
Frozen | store at -18° C. Defrost before cooking. Do not refreeze once thawed.
Shelf life after defrosting: 5 days.
Chilled | store at max 7° C.
Shelf life: 42 days.
