Moroccan-Spiced Honey & Garlic Chicken
with Currant Rice & Tzatziki
Vibrant veggies and Moroccan ras el hanout spices combine to create this rich, colourful bowl. From the sweet currants adorning the rice, to the succulent chicken and creamy tzatziki, there’s so much to love here!
This recipe is under 650kcal per serving.
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
chicken stock pot
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
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 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 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 rice is cooking, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook chicken tenderloins and ras el hanout until browned and cooked through, 2-3 minutes on each side. • Add garlic paste (see ingredients) and cook until fragrant, 1 minute. Remove the pan from the heat, add honey and toss to coat.
• Meanwhile, roughly chop the tomato.
• Add tomato and baby spinach leaves to rice and stir to combine. • Divide currant rice between bowls and top with ras el hanout honey garlic chicken. Drizzle with tzatziki.