VEGAN CHICKEN WITH POTATOES AND ARTICHOKES
A few weeks ago I saw the promotion of Planted's vegan chicken on social media and I decided to try it with a recipe that my mother always prepared for me many years ago, when I still ate meat. This vegan chicken is made from pea protein and despite being an industrially processed product, the ingredients aren't too bad.
1 pack of Vegan Planted Chicken
Extra virgin olive oil
A handful of herbs: rosemary, sage and thyme
A pinch of Asafoetida (or 1 clove of crushed garlic)
Finely chop the herbs and place them in a large bowl together with a pinch of asafoetida (or crushed garlic), plenty of olive oil, salt and pepper. Add the vegan chicken and mix well. Leave to marinate for an hour. In the meantime, cook the potatoes for about 7-8 minutes in plenty of salted water and clean the artichokes by removing the toughest leaves, the tips and the internal stubble. Then finely slice the artichokes and put them in water with lemon juice to keep them from blackening. When the potatoes are cooked, drain them and dice them roughly. Put a little oil in a baking pan, add the marinated chicken and the vegetables. Mix well. If you feel you need more oil, add it, otherwise everything will be very too dry when cooked (unlike meat, this vegan chicken doesn't release any juice while cooking). Bake for about 20 minutes at 180°C and serve warm.
Alternatively you can sauté everything in a pan or cook it in the oven in foil