Vegan Moroccan Snake

Cooking Time

Ingredients

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Ingredients

  •   2 Country Range Premium Chicken Breast Fillets

The marinade

  • g Greek Yoghurt
  •   3 tsp Garlic
  • g grated ginger
  •   Tsp chilli powder
  •   Tsp smoked paprika
  •   Half tsp chilli flakes
  •   Tsp coriander seeds
  •   Tsp ground turmeric
  •   1 tablespoon Veg Oil
  •   6 Cloves
  •   1 cinnamon stick
  •   6 cardamom pods
  •   2 bay leaves
  •   Teaspoon cumin seeds
  •   Half a teaspoon grated nutmeg
  •   2 Star anise
  • g Tomato Puree

Rice

  • g easy cook basmati
  •   Pinch of saffron
  •   Tsp Salt
  • g CR butter
  • ml ready-made chicken stock

Method

  • 1

    Step 1

    Dice the chicken and mix it in the marinade leave for 1 hour.
  • 2

    Step 2

    In a saucepan heat up the veg oil and gently fry off the spices.
  • 3

    Step 3

    Add the diced chicken and gently cook for three minutes each side.
  • 4

    Step 4

    Meanwhile bring your 600ml water to the boil, rice, saffron, salt and cook for 8 minutes.
  • 5

    Step 5

    In a heavy pan with a good fitting lid layer up the rice mix and then the chicken mix then the rice mix then the chicken mix.
  • 6

    Step 6

    Place the lid on top and gently steam for a further 5 mins.
  • 7

    Step 7

    Switch off the heat and leave to stand for 5 minutes.
  • 8

    Step 8

    Garnish with some coriander, a sprinkle of chilli flakes, lime wedge and some fried onions.

Ingredients

  • 2 Country Range Premium Chicken Breast Fillets
  • 250 g Greek Yoghurt
  • 3 tsp Garlic
  • 25 g grated ginger
  • Tsp chilli powder
  • Tsp smoked paprika
  • Half tsp chilli flakes
  • Tsp coriander seeds
  • Tsp ground turmeric
  • 1 tablespoon Veg Oil
  • 6 Cloves
  • 1 cinnamon stick
  • 6 cardamom pods
  • 2 bay leaves
  • Teaspoon cumin seeds
  • Half a teaspoon grated nutmeg
  • 2 Star anise
  • 20 g Tomato Puree
  • 200 g easy cook basmati
  • Pinch of saffron
  • Tsp Salt
  • 50 g CR butter
  • 600 ml ready-made chicken stock