Heat and cool
Tender pieces of chicken simmered in a rich, creamy tomato-based sauce infused with warm spices and butter.
Ready in minutes
Served over fluffy white rice, each bite is smooth, comforting, and full of balanced, satisfying flavour.
COOKING INSTRUCTIONS
Fully cooked, keep refrigerated.
- Gently MASSAGE pouch for 5 seconds to separate chicken.
- Cover the air fryer tray with foil. Open pouch and place contents into air fryer tray. Reserve sauce pouch on the side.
- Set the temperature to 390°F (200C) and air fry on the AIR FRY setting for 10-12 minutes, flipping the chicken pieces halfway through.
- Remove chicken from air fryer and transfer to a serving dish.
- Serve with dipping sauce.
- Heat a non-stick pan on MEDIUM heat. Add 1 tsp of cooking oil (optional).
- Gently MASSAGE pouch for 5 seconds to separate chicken.
- Open pouch and pour contents into the heated pan. Reserve sauce pouch on the side.
- Heat for 8-10 minutes, flip the chicken pieces halfway through. Serve with dipping sauce.
- Gently MASSAGE pouch for 5 seconds to separate chicken.
- Open pouch and place contents into a microwaveable dish. Reserve sauce pouch on the side – do not microwave.
- Cover and heat on HIGH for 4-5 minutes. Serve with dipping sauce.
ingredients
INGREDIENTS
Seasoned chicken thigh (chicken, water, salt, flavour), Sauce (water, crushed tomatoes, cream [milk], sugars [maltodextrin, sugar], onions, canola oil, butter, vinegar, spices and seasoning [contains mustard], garlic purée [garlic, water], salt, modified corn starch, chickpea flour, concentrated lemon juice, natural flavour, garlic powder, onion powder, sodium benzoate, fenugreek leaves, citric acid, xanthan gum, spice extract, annatto), White rice (water, rice, white vinegar, vegetable oil, salt).
Contains: Milk, Mustard.
Chef Tips
Get ready to get sticky, people. These tangy, saucy ribs will have everyone reaching for more.
Tasty flavours
WHY NOT TRY
We apply carefully crafted spice combinations, then place each rib by hand on cooking racks.
We stage our cooking process to keep the meat moist so it can absorb the slow smoke from natural hardwoods. This infuses the meat with an aromatic, delicate flavor and ensures fall-off-the bone tenderness.