3 seville oranges(organic/unwaxed if you want to use the skins)
250 g vegan chicken pieces
50 g barberries(optional (you can swap for cranberries or goji berries))
0.5 tsp saffron
salt and pepper(to taste)
2 tbsp almond slices(optional garnish)
360 g rice(prepare separately)
Equipment
large frying pan
deep pot
Instructions
Peel and slice the onions finely. Fry on low heat in some oil for 15 mins. Stir only occasionally.
Meanwhile, julienne the carrots.
Once the onions are soft and starting to brown, move to the deep pot and continue to cook on low heat with enough oil. Put a cinnamon stick in with the onions.
Add a little more oil to the frying pan and fry the carrots on low heat. Stir both pans occasionally.
Prepare the oranges. First, juice them. Then, wash the rinds and peel them thinly with a potato peeler. (You don't want the white pith.) Slice julienne. Boil the slices in water and drain. Repeat once more to get rid of the bitterness.
In a mug, grind the saffron with a pinch of sugar or salt. Fill the cup three quarters full with boiling water and leave aside.
Once the carrots are soft, add them to the onions. Season with salt and pepper to taste. Add the orange peel strips and barberries, if using.
Pour in the saffron water and leave to reduce.
Fry the vegan chicken pieces in the frying pan with more oil. Add to the pot when golden brown.
Once everything is combined and there isn't too much liquid left, pour in the orange juice and cook for 5 mins. Serve on plain rice with a garnish of almond slivers.