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Middle Eastern Recipes

Easy Moroccan Double Chicken

Easy Moroccan Double Chicken

Easy Moroccan Double Chicken

with Currant Veggie Rice & Garlic Sauce

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Vibrant veggies and Moroccan spices combine to create this rich and colourful bowl. From the sweet currants in the rice, to the succulent honey-glazed chicken and gaelic sauce, there’s so much to love in this meal tonight!

Tags:

Easy Prep

•Over 30g protein

Allergens:

Eggs

•Milk

•Sesame

The quantities provided above are averages only.

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.

Preparation Time20 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

basmati rice

1 packet

chicken stock pot

1 packet

currants

2 packet

chicken tenderloins

1 sachet

ras el hanout

1 packet

garlic paste

1

tomato

1 bag

baby spinach leaves

1 packet

Garlic Sauce

Not included in your delivery

olive oil

1.5 cup

water

1 tsp

honey

Nutritional Values

Energy (kJ)3160 kJ

Fat28.9 g

of which saturates5.9 g

Carbohydrate87.3 g

of which sugars14.7 g

Protein55 g

Sodium1375 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan

•Lid

•Large Frying Pan

Cooking Steps

1

• 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!

2

• 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. TIP: Cook chicken in batches for best results!

3

• Roughly chop tomato. • To the saucepan with the currant rice, add tomato and baby spinach leaves. Stir to combine.

4

• Divide currant rice between bowls. Top with Moroccan chicken. • Serve with a dollop of garlic sauce. Enjoy!

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