This is an Indian inspired recipe, using Moroccan flavour and goodness.


Serves: 4

  • 2 tbsp olive oil
  • 1 Cinnamon stick
  • ½ tsp Chilli powder
  • 1 Onion, thinly sliced
  • 2 Garlic cloves, thinly sliced
  • 300g Chicken filet, diced
  • 2 tbsp. Ras el Hanout
  • 150g Green Beans, cut in 2 cm long pieces
  • 220g Basmati Rice
  • 600ml / 1pint Vegetable Stock, warmed

To garnish

  • 150ml Natural yoghurt
  • 50g Flaked almonds, toasted
  • A bunch of coriander


  1. Heat the oil in a large heavy-based pan over a medium heat.
  2. Add the chilli powder, cinnamon and cook for 30 seconds. 
  3. Add the onion and garlic and cook until softened then add the chicken pieces and continue cooking for a further 1-2 minutes until coloured.
  4. Add the Raz el hanout spices and toss to combine.
  5. Add the rice and stir to coat in the flavoured oil.
  6. Pour in the stock then add the green beans, bring to the boil then reduce heat and allow to simmer for 12 – 15 minutes until the liquid has been absorbed. Remove from the heat.
  7. Leave the rice to stand for 5 -10 minutes then pour into a serving dish.
  8. Sprinkle with flaked almonds and fresh coriander and drizzle with a spoonful of natural yogurt.