1. Heat oil in a large saucepan. Add chicken and cook until browned, stirring. Remove chicken, set aside.
2. Add garlic, rice, lemon zest, MAGGI Onion Soup Mix, MAGGI Chicken Stock Powder and water to the pan. Bring to the boil, stirring, then add chicken. Cover. Simmer over a very low heat for 15 minutes or until the rice is tender and liquid is absorbed. Stir occasionally to prevent sticking.
3. Stir in currants, almonds and parsley or basil. Season with black pepper to taste and serve immediately with steamed green vegetables on the side.