Easy Moroccan Chicken
with Currant Veggie Rice & Garlic Sauce
- Sesame
- Eggs
- Milk
- May contain traces of allergens
- Gluten
- Milk
- Soy
- Wheat
Ingredients
1 packet
Garlic Sauce
(Contains: Sesame, Eggs, Milk;)
1 sachet
Ras El Hanout
1 packet
Currants
(May be present: Gluten, Milk, Soy, Wheat.)
1 packet
Garlic Paste
1 packet
Baby Spinach Leaves
330 g
Chicken Tenderloins
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1
Tomato
1 sachet
Chicken Stock Pot
Cooking Steps
• In a medium saucepan, add the water and bring to the boil. • Add basmati rice, chicken stock pot and currants. Stir, cover with a lid and reduce heat to low. Cook for 10 minutes, then remove pan from heat. • Keep covered until rice is tender and all 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 large frying pan over medium-high heat with a drizzle of olive oil. • Cook chicken tenderloins and ras el hanout until chicken is browned and cooked through, 2-3 minutes each side. • Add garlic paste and cook until fragrant, 1 minute. Remove pan from heat. Add the honey, turning chicken to coat.
TIP: Chicken is cooked through when it's no longer pink inside.
• Roughly chop tomato. • To the saucepan with the currant rice, add tomato and baby spinach leaves. Stir to combine.
• Divide currant rice between bowls. Top with Moroccan chicken. • Serve with a dollop of garlic sauce. Enjoy!
