One pot chickn and rice
Ingredients
- 3 green cardamom pods, pods removed
- 1 tsp coriander seeds
- 1 tsp caraway seeds
- 1 tsp cumin seeds
- 1 tsp agave
- 1 tsp orange juice and zest
- 1 tsp smoked paprika
- 1 tsp olive oil
- 180g vegan chicken
- 1 onion, diced
- 4 cloves of garlic, minced
- Handful of cherry tomatoes
- 1 green pepper, diced
- 1 red pepper, diced
- 1 tsp coriander leaves
- 1 cup rice, cleaned
- 2 cups water
- Stock cube
- Orange zest
- Squeeze of lemon
- Coconut yogurt
- Coriander
- Chilli oil
Steps
- Blend all of the spices in a mortar and pestle.
- In a bowl add half the spices, agave, orange zest and juice, smoked paprika and olive oil.
- Place plant based chunks in a pan, add paste and cook until golden brown. Set aside.
- In the same pan, add remaining spices, onions, garlic and cook until onions have softened.
- Add cherry tomatoes, bell pepper, rice, water, coriander, stock cube, orange zest and a squeeze of lemon juice.
- Season with salt and pepper. Place chicken on top, bring to a boil then lower to a simmer for 10 minutes.
- Turn off heat, and allow to sit with the lid on for another 5 minutes.
- Serve with coconut yogurt, chilli oil, and coriander.