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!
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.
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
olive oil
1.5 cup
water
1 tsp
honey
• 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. TIP: Cook chicken in batches for best results!
• 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!