You are here:
  1. Home
  2. Main dishes - meat
  3. VEGAN Lala's Creamy Lemon Butter Chicken


1 VEGAN Lala's Creamy Lemon Butter Chicken

2 Main dishes - meat recipes
3 No associated images with this recipe
Print to PDF
[X]

Print recipe

VEGAN Lala's Creamy Lemon Butter Chicken

Print:
Print recipe
Create a variant
I'm cooking this today
4

Ingredients

0 portion(s)

Variation Creamy Lemon Butter Chicken

  • 100 grams Homemade chicken stock
  • 3 garlic cloves
  • 60 grams Coconut oil OR Nuttelex
  • 1-2 tablespoon paprika
  • Salt and pepper, to taste
  • 6-8 pieces chicken thigh cutlets, bone left inside
  • 120 grams coconut cream
  • juice of 1 lemon, 40g
  • 1 teaspoon Thyme
  • 60 grams fresh baby spinach leaves, roughly chopped
Add to shopping list
  • 6
    50min
    Preparation 20min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  • 9
5

Recipe's preparation

  1. Chop garlic in the TM bowl 3 sec / speed 7. Scrape sides of the bowl. Add 20g oil OR Nuttelex into TM bowl and melt 40 sec / 50oC / speed 4. Scrape sides of the bowl again and set aside.
  2. Preheat oven to 200oC. Season both sides of the chicken cutlets with paprika, salt and pepper.
  3. Melt the remaining 40g of oil OR Nuttelex on a fry pan. Sear chicken on each side and when seared, set aside in an oven proof tray.
  4. Once all the chicken has been seared and placed in an oven proof tray, carefully add the cooked butter from the frying pan into the TM bowl. You will hear a sizzling sound as the hot butter makes contact with the chopped garlic and butter melted earlier.
  5. Add stock, coconut cream, lemon juice and thyme to the TM bowl. Cook 3 mins / 100oC / speed 2.
  6. Add spinach to the TM bowl and gently mix through the sauce with your spatula. Cook sauce 10 mins / 80oC / Counter-clockwise operation / speed 2 / MC off.
  7. Pour the sauce over the chicken and into the oven proof tray, filling up to three quarters of the way.
  8. Place in the oven to roast for approximately 30 minutes, or until chicken is cooked through. Serve immediately with accompaniments; I used steamed broccoli and cauliflower rice.
10

Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6
    buy now
11

Tip

The sauce is absolutely delicious that you could drink it up. If you’re not a fan of the consistency, you can use a thickener of your choice.

The size of your baking dish will determine the amount of chicken you can cook and as such, the number of servings.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Other users also liked...

Comments

Add a comment

  • ohmiso: I was just wondering the same thing too.

    Submitted by Thermo cnboa on 25. April 2018 - 18:43.

    ohmiso: I was just wondering the same thing too.

    Login or register to post comments

  • Great recipe. A great hit with the family, even...

    Submitted by Thermo cnboa on 25. April 2018 - 18:42.

    Great recipe. A great hit with the family, even the fussy turdler liked it.

    Login or register to post comments

  • Why is this called vegan when it contains chicken...

    Submitted by ohmiso on 6. May 2017 - 19:09.

    Why is this called vegan when it contains chicken? It's clearly not vegan.

    Login or register to post comments