To celebrate Veganuary Chicken Week, The Vegetarian Butcher have created this delicious Persian What the Cluck with potatoes, prunes and pumpkin recipe!
Ingredients for 4
320g The Vegetarian Butcher What the Cluck Chunks
400g New Potatoes, cut in half
250g Pumpkin/Butternut, diced
200g Onions, large dice
20g Ginger, peeled and grated
1 Knorr Vegetable Bouillon cube
50ml Soy Sauce
15g Brown Sugar
50g Mango chutney
1g Cracked black pepper
10g flat leaf Parsley
Bring the water to the boil then add the soy sauce, mango chutney, lemon juice, brown sugar, black pepper, ginger and Knorr bouillon.
Boil for 2-3 minutes until the sugar has melted then remove and set aside.
Mix the pumpkin, onions, potatoes and prunes together then pour out into a deep oven tray.
Pour over the sauce then cover and bake for 45 minutes @ 180C.
Remove the tray from the oven and add in the NoChicken Chunks and stir through.
Return to the oven, cover and bake for 10 minutes then remove and allow to rest for 5 minutes.
Stir through the chopped parsley, adjust the seasoning and serve.