This dish is inspired by the lively and vibrant night markets of Marrakech – it’s packed with loads of colour, aroma and zest, made only more authentic by the perfectly charred chicken. Whether it's the flavour-packed chicken, sweet currant rice or the speedy 25 minutes it takes to make, you'll be struggling to decide which part you love the most!
This recipe is under 650kcal per serving
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
basmati rice(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
chicken-style stock powder
currants(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
chicken breast strips
ras el hanout
baby spinach leaves
garlic paste(May be presentGluten, Tree Nuts, Sesame, Milk, Soy, Egg, Fish)
In a medium saucepan, add the water and bring to the boil. Add the basmati rice, chicken-style stock powder 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. Cook the chicken breast strips and ras el hanout 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, then add the honey and toss to coat. Cover to keep warm.
While the chicken is cooking, roughly chop the tomato. Slice the lemon into wedges. In a small bowl, combine the Greek-style yoghurt and a generous squeeze of lemon juice. Season and set aside. Add the baby spinach leaves and tomato to the cooked rice and stir to combine.
Divide the currant rice between bowls and top with the ras el hanout, honey and garlic chicken. Drizzle with the lemon yoghurt. Serve with any remaining lemon wedges.