Vegan Chick'n in Lemon Broth
This is a lightly adapted vegan version of Kurdish Fried Chicken in Broth. I made it for my daughter when I made the meat version for us, and she enjoyed it very much. Serve with rice or flatbread.
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Vegan Chick'n in Lemon Broth
Ingredients
- 1 ~10.5 oz package vegan faux chicken strips, defrosted
- 3 Tbsp lemon juice
- 1/2 onion, grated
- water as needed
- 1 tsp ground cumin
- 1/4 tsp ground turmeric
- 1/8 tsp vegan chicken or vegetable broth
Directions
Place chicken strips in a flat-bottom container, pour lemon juice on top of them, mix well and refrigerate for an hour. Transfer chicken strips and juice to a small saucepan. Add the onion and enough water to cover the strips. Bring to a boil over medium heat. Add the cumin, the turmeric and the vegetable broth. Reduce heat to low and simmer for 15 minutes. Serve with rice or flatbread.
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Adapted from Naomi Duguid's recipe at Food and Wine magazine
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