• Add the water to a medium saucepan and bring to the boil. • Add basmati rice, chicken stock pot and currants. Stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove pan from heat. Keep covered until rice is tender and water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

• While rice is cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. • Cook chicken tenderloins and ras el hanout until browned and cooked through, 2-3 minutes each side. Add garlic paste (see ingredients) and cook until fragrant, 1 minute. Remove pan from heat. Add honey to pan, then toss to coat. TIP: Chicken is cooked through when it's no longer pink inside.

• Roughly chop tomato. • Add tomato and baby spinach leaves to currant rice. Stir to combine.

• Divide currant rice between bowls. Top with Moroccan chicken. • Serve drizzled with tzatziki.