with Lemony Greens & Rapid Currant Rice
This trifecta of a dish has stepped up to the plate! You've got currants added to your basmati race taking it from zero to hero, a collection of some gorgeous, lemony greens and tender chermoula spiced chicken all in the one serving! *Unfortunately, this week’s chicken tenderloins were in short supply, so some customers will receive chicken thigh instead. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!*
Allergens
Utensils
Tags
Olive oil
Basmati rice
1 packet
Currants
1 packet
Butter
20 g
Chicken-style stock powder
1 sachet
Green beans
1 bag
Zucchini
1
Lemon
0.5
Baby spinach leaves
1 bag
Chermoula spice blend
1 sachet
Chicken thigh
2 packet
Greek-style yoghurt
1 packet
• Preheat oven to 240/220°C fan-forced. • Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add basmati rice and currants and cook, uncovered, over high heat until tender, 12 minutes. • Drain and return to the saucepan. • Add butter and chicken stock powder and stir to combine.
• Meanwhile, in a medium bowl, add a dollop of Greek-style yoghurt, chermoula spice blend, a pinch of salt and chicken thigh. Toss to coat. • Transfer to a lined oven tray and bake until cooked through 14-16 minutes. TIP: Chicken is cooked through when it is no longer pink inside. TIP: Spread chicken across two lined oven trays for the best results!
• While the chicken is cooking, trim green beans. Slice zucchini into rounds. Cut lemon into wedges. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add green beans and zucchini and cook until tender, 4-5 minutes. • Add baby spinach leaves and a squeeze of lemon juice and cook, until wilted, 1 minute. Season to taste.
• Divide the rapid currant rice, lemony greens and chermoula yoghurt chicken between bowls. • Serve with the remaining yoghurt and lemon. Enjoy!
3287
kJ
Energy (kJ)
20
g
Fat
6.3
g
of which saturates
75
g
Carbohydrate
13
g
of which sugars
72.6
g
Protein
1171
mg
Sodium
