Moroccan Chicken & Coconut Stew

Moroccan Chicken & Coconut Stew

with Veggies & Garlic Rice

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This fragrant stew gets its flavour from the delicious Moroccan-inspired curry paste. A mild yet tasty base of onion and coconut milk is revived with refreshing mint, all on a bed of pillowy garlic rice. Divine!

Due to recent sourcing challenges, we’ve replaced silverbeet with baby spinach leaves, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:Kid Friendly

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 clove


1 packet

basmati rice

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)


brown onion



1 bag

baby spinach leaves

1 sachet

chermoula spice blend

1 tin

coconut milk

1 sachet

chicken-style stock powder

1 bag


1 packet

boneless chicken drumstick

1 packet

Moroccan curry paste

Not included in your delivery

olive oil

20 g



1.5 cup

water (for the rice)

¼ cup

water (for the sauce)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3438 kJ
Fat34.9 g
of which saturates24.5 g
Carbohydrate85.9 g
of which sugars14.4 g
Protein39.7 g
Sodium1693 mg
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Cook the garlic until fragrant, 1-2 minutes. Add the basmati rice, water (for the rice) and a pinch of salt, stir, then bring to the boil. 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 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, finely chop the brown onion. Thinly slice the carrot into half-moons. Roughly chop the baby spinach leaves. Cut the boneless chicken drumsticks into 2cm chunks


In a medium bowl, combine the chermoula spice blend and a drizzle of olive oil. Add the chicken and toss to coat. In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, cook the chicken, tossing, until browned and cooked through, 5-6 minutes. Transfer to a bowl.


Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the onion and carrot, tossing, until tender, 4-5 minutes. Add the Moroccan curry paste, water (for the sauce), coconut milk and chicken-style stock powder and simmer until the sauce has slightly thickened, 3-4 minutes


Return the chicken to the pan, then add the baby spinach and cook, stirring, until wilted and combined, 1-2 minutes. Season to taste.


Pick and thinly slice the mint leaves. Divide the garlic rice between bowls. Top with the Moroccan chicken and coconut stew. Garnish with the mint to serve.