It's been a long time since I had the time to post something on here. The past few months have been extremely busy and went so fast! A lot has happened too, I started a new job and got engaged! (YAY!) I am trying my best to find the time to continue to post recipes without compromising on the quality. This recipe has been tested and approved as usual and I couldn't wait to share it with you all. It's so flavourful and so easy, by now you know that I am a fan of recipes that are easy and quick but still delicious. It's a great dish to make for dinner and pack the leftovers for your lunch the next day. I hope you will give it a go and I hope you'll enjoy it. x 


Serves: 4    Prep time: 15 mins                   Cooking time: 45 mins


  • Organic Chicken
  • 1 Mug of Basmati rice
  • 2 Teaspoon of Harissa
  • Extra Virgin Olive Oil
  • 5 Grs ( about 3 to 4 branches) of Dill
  • 1 Mug of Peas
  • 10 Grs Dried Apricots
  • 50 Grs Pistachios
  • Salt 
  • Cumin (opt)


  1. Pre-heat the oven at 200°C
  2. Pour your rice in the rice cooker and add some cold water without turning it on.
  3. Let the rice sit in the water for 20mns, it will make it extra fluffly
  4. Mix the Harissa, some salt & Olive Oil in a small bowl mix well 
  5. Brush the mixture on the chicken 
  6. Once the oven is hot, cook the chicken for 40-45mns 
  7. After the 20mns pour the cold water and add 1 mug and half of new water on top of the rice in a rice cooker.
  8. Cook the rice and add the peas to the steaming basket on top and cover with lid ( The rice cooker should stop once the rice is cooked, if not it takes approx. 20 mns)
  9. While the rice is cooking cut the dill, apricots and pistachios
  10. Mix together and add some salt, a drizzle of olive oil and a pinch of cumin
  11. If the rice and peas are cooked, mixed them together adding all the toppings 
  12. Wait until the chicken is cooked and serve together

Note*: I only recommend to use Cap Bon Harissa as it's the most authentic.