Bone-in flavour without the fuss. Chicken thighs marinate for at least twelve hours in a fragrant blend of turmeric, cumin, cinnamon, and fresh lemon juice, then hit the grill before finishing in the oven for a tender, charred result. They rest alongside Middle Eastern wild rice, toasted with garlic and warm spices, then folded with red rice and fresh parsley for nutty depth. Oven-baked broccoli finished with ginger and soy rounds out the plate with a savoury crunch.

Chicken thigh, broccoli, parboiled rice, brown rice, red rice, yellow onion, fresh garlic, ginger paste, fresh parsley, lemon juice, olive oil, sunflower oil, sesame oil, soy sauce, dried oregano, paprika, turmeric, ground cumin, ground cinnamon, black pepper, kosher salt.

Soy, wheat, sesame.