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Coconut and peanut Quorn chicken

by Rosana McPhee
Coconut and peanut Quorn chicken

Coconut and peanut Quorn chicken

PT25M

Why not try?

This recipe is based on the sunny and tropical ingredients of Brazil, where the use of coconut and peanuts in recipes is quite common. Quorn products are protein-rich, high in fibre and low in calorie, and are a great substitute for meat.

It's a well-liked food within the vegetarian community, and an excellent way to reduce your meat intake if you just want to cut down. It's known that eating plenty of high-quality protein together with exercise can leave you looking and feeling great. Quorn chicken and meat pieces absorb flavours well, making it a very versatile product to cook with.

1
To begin, season the Quorn with crushed garlic, lime juice and pepper, then leave it to marinate for 5 minutes
2
In a large saucepan, heat the coconut oil and sauté the Quorn chicken pieces with the onions for about 10 minutes, stirring from time to time until golden
3
In a blender or food processor, process the coriander, peanut butter and ginger with 50ml of water. Add the mix to the Quorn and, if using, add the dried shrimp too. Cook over medium-low heat for a further 5 minutes
4
Add the coconut cream and simmer a little longer, for about 3-5 minutes. If the stock starts to dry out too much, add a little water. Taste and season if needed
5
Serve immediately topped with coconut shavings, ground roasted peanuts, chilli and lime wedges on a bed of white rice
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