This dish is inspired by the lively and vibrant night markets of Marrakech – it’s packed with loads of colour, aroma and zest, made only more authentic by the perfectly charred chermoula-spiced chicken.
Unfortunately, this week's chicken thigh was in short supply. Some customers will receive chicken breast instead of chicken thigh. Don't worry, the recipe will be just as delicious!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
chermoula spice mix(ContainsSulphites)
flaked almonds(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)
baby spinach leaves
salt (for the chicken)
salt (for the rice)
Preheat the oven to 200°C/180°C fan-forced. Finely chop the garlic. In a medium bowl, combine the chermoula spice blend, salt (for the chicken), 1/2 the Greek yoghurt and 1/2 the garlic. Add the chicken thigh, season with pepper and toss to coat. Set aside.
Finely chop the brown onion. Cut the capsicum into 2cm chunks. Slice the lemon (see ingredients) into wedges. In a small bowl, combine the remaining Greek yoghurt and a squeeze of lemon juice. Season to taste.
In a medium saucepan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add the onion and cook, stirring, until just softened, 2-4 minutes. Add the remaining garlic and cook until fragrant, 1 minute. Add the water, currants (see ingredients), basmati rice, salt (for the rice) and crumbled chicken stock (1 cube for 2 people / 2 cubes for 4 people). Bring to the boil, then reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the chicken until golden, 2 minutes each side. Transfer to an oven tray lined with baking paper and spoon over any remaining marinade. Bake until cooked through, 8-12 minutes (depending on thickness). Set aside to rest.
TIP:Don’t worry if the yoghurt chars in the pan, this just adds to the flavour!
While the chicken is baking, wash and dry the frying pan and return to a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl. Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the capsicum until tender, 3-4 minutes. Cook the baby spinach leaves, stirring, until wilted, 1 minute. Season with salt and pepper. Gently stir the veggies through the rice.
Slice the chermoula chicken. Divide the jewelled rice between plates and top with the chicken and lemon yoghurt. Sprinkle with the flaked almonds. Serve with the lemon wedges.