Double Chermoula-Honey Chicken & Jewelled Rice

Name: Double Chermoula-Honey Chicken & Jewelled Rice with Salsa & Garlic Sauce
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 packet Basmati Rice; 1 packet Currants; 1 sachet Chermoula Spice Blend; 660 g Chicken Thigh; 1 Cucumber; 2 Garlic; 1 Tomato; 1 packet Mint; 1 packet Garlic Sauce

with Salsa & Garlic Sauce

Recipe Development TeamUpdated on June 02, 2026

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Calories

796 kcal

Protein

68.9g protein

Preparation Time

30 minutes

Difficulty

Easy

Allergens:

Sesame
Eggs
Milk
May contain traces of allergens
Gluten
Soy
Wheat
Milk

Team lime zest with honey and you have the key ingredients for a heavenly glaze. While it mingles in the pan with the chermoula chicken, whip up a refreshing salsa, then serve over fluffy currant rice to soak up the deliciousness.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Basmati Rice

(May be present: Gluten, Soy, Wheat.)

1 packet

Currants

(May be present: Gluten, Milk, Soy, Wheat.)

1 sachet

Chermoula Spice Blend

(May be present: Soy.)

660 g

Chicken Thigh

Cucumber

Garlic

Tomato

1 packet

Mint

1 packet

Garlic Sauce

(Contains: Sesame, Eggs, Milk)

Nutritional Values

Energy (kJ)3330 kJ

Calories796 kcal

Fat25.5 g

of which saturates6.2 g

Carbohydrate70.8 g

of which sugars10.3 g

Dietary Fibre7 g

Protein68.9 g

Sodium723 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

PDF

• Finely chop garlic. • In a medium saucepan, heat the butter with a drizzle of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. Add vegetable stock powder, basmati rice, currants and the water (for the rice). Stir, then bring to the boil. • Reduce heat to low, then cover with a lid. Cook for 10 minutes, then remove from heat. Keep covered until rice is tender and water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!

• Meanwhile, zest lime to get a pinch, then slice into wedges. Finely chop cucumber, tomato and mint. • In a small bowl, combine lime zest, a squeeze of lime juice, the honey and the water (for the glaze). • In a medium bowl, combine tomato, cucumber, mint, another squeeze of lime juice and a drizzle of olive oil. Season. Set aside. • In a large bowl, combine chermoula spice blend and a drizzle of olive oil. Add chicken thigh, turning to coat.

• In a large frying pan, heat a drizzle of olive oil over medium heat. • Cook chicken, turning occasionally, until browned and cooked through, 10-14 minutes (cook in batches if your pan is getting crowded). • Remove pan from heat then add honey glaze, turning chicken to coat. TIP: Chicken is cooked through when it's no longer pink inside.

• Divide garlic rice between plates. Top with chermoula-honey chicken, drizzling over any extra glaze from pan. • Top with zesty salsa. Serve with any remaining lime wedges. Enjoy!