Moroccan Spiced Chicken
with Currant Veggie Rice & Tzatziki
- Eggs
- Milk
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Cashew
- Walnut
- Almond
- Macadamia
Vibrant veggies and Moroccan spices combine to create this rich and colourful bowl. From the sweet currants in the couscous, to the succulent honey-glazed chicken and creamy tzatziki, there’s so much to love in this meal tonight!
Ingredients
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy)
1 packet
chicken stock pot
1 packet
currants
(May be present: Gluten, Wheat, Milk, Soy)
1 packet
chicken tenderloins
1 sachet
ras el hanout
1 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
• 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 tzatziki. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The Moroccan spicing and honey glaze were widely praised for creating beautifully balanced, layered flavour. Some found it mild and would have preferred more spice, so adjust ras el hanout to taste.
- Ease of prep: Most found this a quick and straightforward mid-week meal that comes together with minimal effort.
- Suggestions: Some preferred serving the spinach and tomato on the side as a salad rather than stirring them through the rice. One reviewer added a squeeze of lemon to the rice, which they enjoyed.
- Leftovers: Leftover currant rice was recommended as a great option for breakfast the next day.
- Portions: A few found the dish generously sized — enough to serve three — while others felt the protein quantity was light for two adults.
