Persian Chicken with Potatoes, Prunes and Pumpkin

The Vegetarian Butcher

Persian What the Cluck with potatoes, prunes and pumpkin
Prep Time: 10M
Cooking Time: 55M
Serves: 4

The Vegetarian Butcher have created this delicious Persian chicken with potatoes, prunes and pumpkin recipe!​

Serves 4 ​
Prep Time: 10 minutes
Cooking Time: 55 minutes

ALL DONATIONS WILL BE TRIPLED UNTIL 2ND JUNE

Ingredients

320g The Vegetarian Butcher What the Cluck Chunks ​(or other vegan chicken substitute)

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 ​

The Vegetarian Butcher have created this delicious Persian chicken with potatoes, prunes and pumpkin recipe!​

Serves 4 ​
Prep Time: 10 minutes
Cooking Time: 55 minutes

Method

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 No Chicken 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.

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