• 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 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 baby spinach leaves. Stir to combine.

• Divide currant veggie rice between bowls. Top with Moroccan chicken. • Serve with a dollop of garlic sauce. Enjoy!