Add a little sparkle to your weeknight dinner with this bright and richly flavoured chicken meal. The “jewels” in the colourful rice are lightly cooked greens, toasted almonds and plump currants, for an easy and addictive side dish that will steal your heart.
chermoula spice mix
flaked almonds(ContainsTree Nuts)
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 (or use a garlic press). 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 a pinch of pepper and toss to coat. Set aside.
Finely chop the brown onion. Cut the zucchini into 1cm chunks. Slice the lemon (see ingredients list) into wedges. In a small bowl, combine the remaining Greek yoghurt and a squeeze of lemon juice. Season to taste with salt and pepper. Heat a medium frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl.
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 until just softened, 2 minutes. Add the remaining garlic and cook until fragrant, 1 minute. Add the water, currants, 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 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, return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the chicken and cook until golden, 2 minutes each side. Transfer the chicken to an oven tray lined with baking paper and spoon over any remaining marinade. Bake until cooked through, 8-12 minutes (depending on thickness).
While the chicken is baking, wash the frying pan and return to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the zucchini and cook until tender, 3-4 minutes. Add the baby spinach leaves and cook, stirring, until wilted, 1 minute. Season to taste with salt and pepper. Gently stir the veggies into the rice. TIP: For the low-calorie option, serve with 1/2 the rice.
Thinly slice the chicken. Divide the jewelled rice between plates and top with the chermoula chicken. Drizzle with lemon yoghurt and sprinkle with the flaked almonds. Serve with the lemon wedges.