Quorn chicken, coconut and plantain stew

Quorn chicken, coconut and plantain stew


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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 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.

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
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
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
Add the chopped coriander, green chillies (optional) and lime juice
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