Green rice with Ras el Hanout chicken!

I've just been over to Anna's blog when she has written about how wonderful the book is that this green rice came from, Francesca kindly sent us both a copy.

The rose buds and pomegranate seeds were sent to me by Tina who surprised me with a lovely box of goodies.

I'll type the recipes up shortly.

Green Rice

3 cups rice
1/4 cup oil
1 large onion, chopped finely
3 cups fresh herbs (parsley, dill, coriander) chopped finely
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
1/2 teaspoon turmeric (optional)
3-4 cardamoms crushed

In a heavy saucepan, heat the oil and saute the onion until light golden, add the herbs speces and 4 1/2 cups of boiling water.

Cook for about 10 mins, taste and adjust the seasoning , this should be both salty and spicy.

Add the rice and cook over medium heat until it has absorbed the liquid, stir the rice with a fork to distribute the herbs evenly.

Cover and cook for 10 mins on minimum heat, turn off heat, fluff the rice with a fork, cover and let rest for 10 mins.


For the chicken:

3 large chicken breast fillets (cut into bite sized chunks
1 onion (chopped)
olive oil
2 garlic cloves (crushed)
2 heaped teaspoons Ras el Hanout spice mix
1/4 cup water
lemon juice
salt and pepper.

chopped mixed peppers, tomato, onion and pomegranate seeds to scatter over.


I'm not sure how authentic my chicken is as I just made it up as I went along.

Add a little olive oil and the chopped onion to a pot, on a medium heat let the onion colour slightly before adding the chicken, salt, pepper, garlic and spices along with a squirt of lemon, stir well and then add the water, cover with a lid for 10 turning the heat down slightly.

remove the lid and turn the heat up high, mix the chicken around with a wooden spoon being careful not to break it up, cook for another 5 mins to make sure the chicken is cooked.

Serve alongside the rice and scatter with the peppers, pomegranate seeds and rose buds, and a extra squeeze of lemon if needed.