Add a little sparkle to your weeknight dinner with this bright and richly flavoured chicken meal. The “jewels” in the colourful rice are lightly cooked greens, toasted almonds and plump currants, creating an easy and addictive dish that will steal your heart.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
chermoula spice blend
currants(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
basmati rice(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
vegetable stock powder
flaked almonds(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)
baby spinach leaves
salt (for the chicken)
salt (for the rice)
Finely chop the garlic (or use a garlic press). In a medium bowl, combine the chermoula spice blend, salt (for the chicken), 1/2 the yoghurt and 1/2 the garlic. Add the chicken thigh, season with a pinch of pepper and toss to coat. Set aside to marinate.
Finely chop the brown onion. Cut the beetroot (unpeeled) into 1cm chunks. Slice the lemon (see ingredients list) into wedges. In a small bowl, combine the remaining yoghurt and a squeeze of lemon juice. Season to taste with salt and pepper and mix well. Set aside.
TIP: Wear gloves to prevent the beetroot from staining your fingers!
In a medium saucepan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add the onion and cook, stirring, until slightly softened, 2 minutes. Add the remaining garlic and cook until fragrant, 1 minute. Add the water, currants, basmati rice, salt (for the rice) and the chicken stock. Bring to the boil, stir, then reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and all 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 and cook, turning occasionally, until browned and cooked through, 10-14 minutes. Transfer to a plate and cover to keep warm.
TIP: The chicken is cooked when it is no longer pink inside.
Wash the frying pan and return to a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl. Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the beetroot and cook, stirring, until tender, 3-4 minutes. Add the baby spinach leaves and cook, stirring, until wilted, 1 minute. Season to taste with salt and pepper. Gently stir the beetroot mixture through the rice.
Thickly slice the chicken. Divide the jewelled garlic rice between plates and top with the chermoula chicken and a dollop of lemon yoghurt. Sprinkle with the toasted almonds and serve with any remaining lemon wedges.