Coconut and peanut Quorn chicken
Rosana’s Brazilian Quorn recipe uses chicken-style pieces to create a hearty, tasty dish. Ready in just 25 minutes, this quick and easy recipe is a great way to inject a little Latin flavour into your midweek meals.
Ingredients
- 500g of Quorn chicken pieces
- 90g of peanut butter
- 3 tbsp of coconut oil
- lime juice , 2 soup spoons
- 1 tbsp of ginger , grated
- 1 tsp freshly ground black pepper
- 55g of dried shrimp , peeled and ground
- 2 garlic cloves , crushed
- 1 handful of coriander
- 1 large onion , finely diced
- 200ml of coconut cream
- salt , to taste
- chilli , to decorate
- coconut , shaved, to decorate
Method
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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Coconut and peanut Quorn chicken
