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Dairy Free
Gluten Free

Ras el Hanout Chicken

with Jewelled Cauliflower 'Rice'

Cooking time

20 minutes




470 /serving

Extra-plump portions of chicken breasts are featured in a starring role on tonight’s plate; they are seasoned with a luxurious ras el hanout blend and pan cooked until perfectly golden. Nutrient-rich cauliflower rice is studded with scallions, pistachios and apricots for a bed of ‘grains’ that will hit every taste bud on your tongue! A lemon zest garnish adds a final element of tang to bring this gem of a meal together.

We will send you:

  • 2 Chicken breasts (High protein serving)
  • 36g Dried apricots
  • 15ml Minced garlic
  • 25g Sliced scallions
  • 1 Lemon
  • 225g Cauliflower 'rice'
  • 12g Chicken demi-glace
  • 25g Pistachios
  • 3g Red ras el hanout (paprika, cumin, ginger, coriander seeds, turmeric, cinnamon, fennel seeds, nutmeg, cardamom, allspice, black pepper, caraway, galangal, cloves, mace, rose petals, lavender, bay leaves, saffron)

  • You will need:

    2 Large pans
    Salt & pepper
    Total Fat
    20 g
    Saturated Fat
    4 g
    510 mg
    Total Carbs
    25 g
    14 g
    49 g
    5 g
    a picture
    Cook the chicken
    In a large pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with ½ the ras el hanout and S&P. Add the chicken* to the pan and cook, partially covered, 7 to 10 minutes per side, until cooked through. Transfer to a cutting board and let rest for at least 5 minutes before thinly slicing against the grain.
    a picture
    Mise en place
    While the chicken cooks, finely chop the apricots. Zest and juice the lemon.
    a picture
    Prepare the jewelled cauliflower ‘rice’
    While the chicken continues to cook, in a second large pan, heat a drizzle of oil on medium. Add garlic and ½ the scallions. Cook, stirring frequently, 30 secs to 1 min, until fragrant. Add the pistachios (roughly chop before adding) and cook, stirring frequently for 1 min. Add the cauliflower 'rice', demi-glace and ¼ cup of water (double for 4 portions); season with the remaining ras el hanout and S&P. Cook, stirring frequently, 6 to 8 mins, until the liquid has evaporated. Add the apricots, remaining scallions and as much of the lemon juice as you’d like; season with S&P to taste. Transfer to a bowl and set aside in a warm spot.
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    Finish & serve
    Divide the chicken and jewelled cauliflower 'rice' between your plates. Garnish with as much of the lemon zest as you’d like. Bon appétit!

    *Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.