One Pot “Chickn” Rice

One Pot Chkn and Rice. Episode one of the my ONE POT series.

Growing up chicken and rice was a dish I had A LOTTT, so this is very nostalgic of that but with some really fun spices alongside citrusy sweet orange. I couldnt stop eating this. Seriously. So…. Good.

With sweet and citrusy orange, floral cardamon topped with coconut yoghurt, fresh mint and herbs.

Method

Blend spices in a pestle and mortar

To a bowl add half of the spices, top with agave, orange zest and juice, smoked paprika or ground chilli for heat and olive oil.

Place plant based chunks in a pan, add paste and cook until golden brown. Remove chunks from pan and set aside for later.

In the same pan, add left over spices, onions, garlic and cook down until onions have softened. Then add cherry tomatoes, measured washed rice, measured water, coriander leaves, veg stock cube, orange zest and a sqeeze of lemon juice. Season to taste with salt and pepper. Place plant based chunks on top, bring to a boil then reduce heat place a lid on top on a low simmer for 10 minutes. Then turn off heat, and allow to sit with the lid on for another 5 minutes.

Serve with coconut yogurt, chilli oil, fresh parsley, mint, coriander and burnt orange.

Ingredients

Spice mix

3 green cardamon pods, pods moved

1 tsp coriander seeds

1 tsp caraway seeds

1 tsp cumin seeds

Paste

1/2 of the spice mix above

1 tsp agave

1 tsp orange juice and zest

1 tsp smoked paprika or ground chilli for heat

1 tsp olive oil

180g Heura Original Plant-based Chicken Chunks

Half spices from above

1 onion, diced

4 cloves of garlic, minced

large handful of cherry tomatoes

1 tsp coriander leaves

1 1/2 measured cup of washed basmati rice

2 1/2 measured cup of water

Veg stock cube

Orange zest

Squeeze of lemon

Salt and Pepper