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Quorn chicken, coconut and plantain stew

by Rosana McPhee
Quorn chicken, coconut and plantain stew

Quorn chicken, coconut and plantain stew

PT40M

Why not try?

The starchy and low in sugar plantain pairs wonderfully with high protein and low saturated fat, Quorn chicken pieces. The use of coconut adds an exciting layer of flavour, while the lime juice gives it a lively finish.

Quorn is high in fibre and low in calories making it a great alternative to meat for vegetarians or for meat lovers looking to reduce their meat intake. It is quick and easy to cook, with endless recipe possibilities.

Please note: Plantain can be found in local African, South American or Caribbean shops. Pumpkin or sweet potato work well as a replacement.

1
Spray coconut oil onto a large non-stick skillet and heat over medium-high heat. Once the pan is hot, add the garlic and fry for 2 minutes. Then add Quorn chichen pieces and fry for 4-5 minutes until light golden. Remove from skillet and reserve
2
Add more oil to the pan if needed, and fry the onions and tomatoes for 3-4 minutes until they are softened. Reduce the heat, add the coconut cream to the pan and the plantain in a single layer. Sprinkle with salt and pepper and cook for about 5 minutes, then turn each piece over and cook for a further 5 minutes
3
Add the chicken pieces to the simmering sauce, cover and cook for approximately 15 minutes, until the plantain is completely tender. Add the chopped coriander, green chillies (optional) and lime juice
Add the chopped coriander, green chillies (optional) and lime juice
4
Serve immediately with rice
 

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