2 boxes of The Vegetarian Butcher Chicken Chunks
250 ml red wine
peel of half a lemon
1 cinnamon stick
2 tbsp cane sugar
1 carton cooking cream or soy cream (approx. 250 ml)
1 tsp of vegetarian gravy powder (available in the concept store), optional
salt & pepper
50 g of half almonds
2 tbsp black olives
1 bell pepper or a few mini peppers, chopped
oil for frying
Bring the wine, lemon peel, cinnamon and cloves to the boil and reduce to about a third. Pour through a sieve to get all the spices out. Pour back into the pan and add the sugar, cream and gravy powder and reduce a little more to give the flavours more depth. Taste the sauce and season with salt and pepper if necessary. Keep the sauce warm until or make it a day in advance.
Toast the almonds in 1 tablespoon oil until golden brown and set aside.
Fry the Chicken Chunks in 2 tbsp of oil for a couple of minutes then add the peppers and fry until the Chicken Chunks are golden brown. Just before serving add the olives and almonds to warm them through. Serve together with the sauce.
This dish is delicious with Brussels sprouts and fried potatoes.