Persian What the Cluck Recipe | Vegetarian Butcher | Veganuary

Persian What the Cluck with potatoes, prunes and pumpkin

The Vegetarian Butcher

Persian What the Cluck with potatoes, prunes and pumpkin

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 ​

Ingredients

320g The Vegetarian Butcher What the Cluck Chunks ​

400g New Potatoes, cut in half ​

250g Pumpkin/Butternut, diced ​

200g Onions, large dice ​

75g Prunes ​

20g Ginger, peeled and grated ​

500ml Water ​

1 Knorr Vegetable Bouillon cube ​

50ml Soy Sauce ​

1 Lemon ​

15g Brown Sugar ​

50g Mango chutney ​

1g Cracked black pepper ​

10g flat leaf Parsley ​

Preparation

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.

Thinking of trying vegan?

Veganuary inspires and supports people all over the world to try vegan for January and beyond. Millions of people have already taken part. Will you join them?