Quick Moroccan Chicken
with Currant Rice & Tzatziki
Bursting with bold Moroccan spices (think cumin, paprika, fennel, and then some) our ras el hanout spice blend is perfect for amping up the flavour of juicy tenders. Add a garlicky glaze in the last minute of cook-time, and serve with a veggie-adorned currant rice, plus a dollop of tangy tzatziki to bring it all together.
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
mixed 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
Instructions
• 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 (see ingredients) 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 mixed leaves. Stir to combine.
• Divide currant rice between bowls. Top with Moroccan chicken. • Serve with a dollop of tzatziki.