Moroccan Rice by Simon Marshall


  • 2 cloves garlic
  • Ginger – two pieces
  • Coriander – small handful
  • Mint – small handful
  • 4 tbsp Ras el hanout spice
  • Juice of half of lemon
  • 1 tbsp olive oil
  • 1 tbsp honey
  • Pinch of salt
  • 6 diced boneless chicken thighs
  • Olive oil for frying
  • Half onion – sliced
  • Half tin chick peas
  • 3 tbsp chopped tomatoes
  • Handful green beans
  • 3 dried apricots
  • Large bowl of cooked and cooled white rice
  • 2 tbsp natural yoghurt
  • 1 tsp Harissa


  1. Add the garlic, ginger, coriander, min and Ras el hanout spices, lemon juice (half of one lemon), honey, and a pinch of salt to a blender and blitz until smooth.
  2. Mix marinade with chicken and then refrigerate overnight.
  3. Heat some oil in a pan, and then fry the onion until golden.
  4. Next, add the chicken and 2 more tbsp of Ras el hanout spices.
  5. Stir in the chick peas, chopped tomatoes and green beans. Add a pinch of salt..
  6. Fry until the chicken and green beans are cooked.
  7. Next, add the copped apricots and the rice.
  8. Stir continuously to mix in and heat through.
  9. Finally add the chopped coriander and mint.
  10. To prepare the dip, add the natural yoghurt to a bowl.
  11. Then add the Harissa, juice of half a lemon, and a pinch of salt.
  12. Mix well and add a spoonful with each portion of rice.


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