Chermoula Coconut Chicken & Cauliflower Rice
with Baby Spinach & Almonds
- Celery
- Almond
- Soy
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
Our fluffy, pre-prepped cauli rice is the best alternative when you want to keep the carbs in check. Together with juicy chicken thigh chunks and crisp veggies, the creamy chermoula coconut sauce has the perfect base to soak all up! *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Ingredients
1 packet
Baby Spinach Leaves
1 packet
Cauliflower & Broccoli Rice Mix
1 sachet
Chermoula Spice Blend
(May be present: Soy.)
330 g
Chicken Thigh
1 sachet
Chicken-Style Stock Powder
(Contains: Celery;)
1 packet
Coconut Milk
1 packet
Flaked Almonds
(Contains: Almond; May be present: Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
2
Garlic
1
Sweet Potato
1
Zucchini
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato and zucchini into bite-sized chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.
• Meanwhile, finely chop garlic. • Cut chicken thigh into 2cm chunks.
• When the veggies have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. • Add cauliflowerrice and cook, stirring, until softened, 2-4 minutes. • Add baby spinach leaves and the butter and cook until wilted and fragrant, 1-2 minutes. • Season to taste. Transfer to a bowl and cover to keep warm.
• Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing, until browned and cooked through, 5-6 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• Reduce heat to medium, then add chermoula spice blend and cook until fragrant, 1 minute. • Add coconut milk, roasted veggies and chicken-style stock powder, stirring, and cook until slightly thickened, 1-2 minutes. Season to taste.
TIP: Add a splash more water if the sauce looks too thick.
• Divide spinach-cauli rice between bowls. • Top with chermoula coconut chicken and veggie stew. • Sprinkle with flaked almonds to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many praised the delicious mix of flavours, with some calling it their favourite meal. A few found it overpowering or too salty.
- Ease of prep: The cauliflower rice was well-received as a low-carb alternative, though some preferred traditional rice for texture or portion size.
- Suggestions: Consider adding extra vegetables for larger appetites. Some found reducing the stock powder helpful to manage saltiness.
- Leftovers: Leftovers were reported to taste even better the next day, with the flavours melding nicely.
- Portions: Several mentioned the serving size felt small; adding extra veggies or rice helped bulk up the meal.
