I'm excited to share this recipe with you today that takes me back to my university days in Greece, where I first tried chicken in lemon sauce. However, this time, I've recreated the dish using plant-based chick'n, ensuring that no chickens were harmed in the making of this delicious meal! I highly encourage you to try my version of this classic recipe and I promise you won't regret it!
Vegan, nut free | Serves 2 | MAIN
Ingredients:
- 1 onion, chopped
- 1 pointy red pepper, chopped in slices
- 2 cloves of garlic, minced
- 2 tablespoons of olive oil
- 200gr plant-based chick'n (I used strips from the mighty kitchen)
- 1/2 teaspoon dried oregano
- 1/3 teaspoon garlic granules
- Pinch of chili flakes
- Salt and pepper
- 1 bay leaf
- 3 allspice (pimento-bahari)
- 1 lemon, skin and juice
- 1 veggie cube
- 1/2 teaspoon of cornflour
Serve with:
- Fresh coriander
- Wild rice or tagliatelle
Steps:
1.In a pot, on a medium heat, add half of the olive oil and the plant-based chick'n and cook according to the package instructions. I sauté mine for few 2-3 minutes until they got a nice golden colour.
2.Season with salt, pepper and oregano and remove from the pot.
3.In the same pot, add the remaining olive oil, the chopped onions and a pinch of salt.
4.Sauté for 3-5 minutes, stirring occasionally.
5.Add the red peppers and garlic and season. Sauté for 2-3 minutes more.
6.Add back the cooked chick'n pieces, along with the rest of the seasoning, lemon peels, lemon juice and give it a good stir.
7.Add 250ml of water along with the veggie cube, cover and cook for 15 minutes.
8.In a small bowl, add the cornflour along with a couple of tablespoons from the sauce, to make a slurry.
9.Combine it well before you add it into the pot.
10.Cook for a couple more minutes, before you turn the heat off.
11.Serve with wild rice or tagliatelle pasta and some fresh coriander.
Enjoy!
