Quorn chicken, coconut and plantain stew
This recipe pairs the tropical flavours of plantain and coconut with Quorn chicken pieces to great effect. Coconut and plantain are popular ingredients which have become common place in savoury recipes in Africa, The Caribbean and South America. Vegan Quorn is now widely available in the UK, but make sure to double check the label if cooking up a vegan storm.
Ingredients
Quorn chicken, coconut and plantain stew
- 350g of Quorn chicken pieces
- 3 tbsp of coconut oil
- 3 garlic cloves , finely diced
- 1 plantain, cut into 1cm chunks
- 1 white onion , finely diced
- 2 tomatoes , cut into quarters
- 300ml of coconut cream
- 1 handful of coriander , chopped
- 1/2 lime , juice
- salt
- pepper
- chilli , (optional)
Method
1
Spray coconut oil onto a large non-stick skillet and place over a medium-high heat. Once the pan is hot, add the garlic and fry for 2 minutes. Add the Quorn chicken pieces and fry for 4–5 minutes until light golden, then remove from the 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 soft. Reduce the heat, add the coconut cream to the pan and add 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. Serve immediately with rice
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Quorn chicken, coconut and plantain stew
