Easy Moroccan Honey-Glazed Chicken
with Currant Rice & Tzatziki
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!
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.
Ingredients
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1 tub
chicken stock pot
1 packet
currants
(May be present: Gluten, Wheat, Milk, Soy. )
1 packet
chicken tenderloins
1 sachet
ras el hanout
½ packet
garlic paste
1
tomato
1 bag
baby spinach leaves
1 packet
tzatziki
(Contains Egg, Milk; May be present: Cashew, Walnut, Almond, Macadamia. )
Not included in your delivery
olive oil
1.5 cup
water
1 tsp
honey
Nutritional Values
Utensils
Cooking Steps
In a medium saucepan, add the water and bring to the boil. Add the basmati rice, chicken stock pot and currants, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered until the rice is tender and the 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 a medium-high heat with a drizzle of olive oil. Add the chicken tenderloins and ras el hanout and cook until browned and cooked through, 2-3 minutes on each side. Add the garlic paste (see ingredients) and cook until fragrant, 1 minute. Remove the pan from the heat, add the honey and toss to coat.
While the chicken is cooking, roughly chop the tomato.
Add the baby spinach leaves and tomato to the rice and stir to combine. Divide the currant rice between bowls and top with the Moroccan honeyglazed chicken. Top with the tzatziki to serve.