Easy Moroccan Chicken
with Honey-Garlic Glaze & Currant Rice- Eggs
- Milk
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Cashew
- Walnut
- Almond
- Macadamia
Vibrant veggies and Moroccan ras el hanout spices combine to create this rich, colourful bowl. From the sweet currants adorning the rice, to the succulent chicken and creamy tzatziki, there’s so much to love here! *This recipe is under 650kcal per serving.*
Ingredients
1 packet
chicken stock pot
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy.)
1 packet
currants
(May be present: Wheat, Gluten, Soy, Milk.)
1 packet
chicken tenderloins
1 sachet
ras el hanout
½ packet
garlic paste
1
tomato
1 bag
baby spinach leaves
1 packet
tzatziki
(Contains: Eggs, Milk; May be present: Cashew, Walnut, Almond, Macadamia.)
Not included in your delivery
olive oil
1.5 cup
water
1 tsp
honey
Utensils
Cooking Steps
• Add the water to a medium saucepan and bring to the boil. • Add basmati rice, chicken stock pot and currants. Stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove pan 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!
• While rice is cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. • Cook chicken tenderloins and ras el hanout until browned and cooked through, 2-3 minutes each side. Add garlic paste (see ingredients) and cook until fragrant, 1 minute. Remove pan from heat. Add honey to pan, then toss to coat.
TIP: Chicken is cooked through when it's no longer pink inside.
• Roughly chop tomato. • Add tomato and baby spinach leaves to currant rice. Stir to combine.
• Divide currant rice between bowls. Top with Moroccan chicken. • Serve drizzled with tzatziki.
