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How to make spiced coconut 'chicken' with almond rice

Introducing your new favourite summer grill star! And it’s beautifully plant-based. This is Spiced coconut ‘chicken’ with almond rice, made using The Vegetarian Butcher Impeckable chicken-style breasts, and it’s so easy to make but packs a real flavour punch. The recipe has been created by Sarit Packer and Itamar Srulovich of London grill restaurant Honey & Smoke. We challenged them to give The Vegetarian Butcher’s Impeckable ‘chicken’ a smoky twist and you’re going to love the result. Not only does Impeckable look just like chicken, but it also keeps its texture and juiciness after being cooked on the barbecue. It’ll be your plant-based favourite in no time.

  1. Make the marinade

    In a food processor, blend together 1 small chopped onion, 1 garlic clove, 1 tbsp ras el hanout (or curry powder), ½ tsp ground turmeric, ½ tsp crushed chilli (optional), the zest of 1 lime, 1 tbsp olive oil, 100g coconut yogurt-alternative and 30g desiccated coconut. Purée until smooth.

    Make the marinade
  2. Marinate the chicken-style fillets

    Transfer the marinade to a bowl, reserving 2 tablespoons for basting when it's cooking on the barbecue. Add The Vegetarian Butcher Impeckable 'chicken' breasts (4 in total) and mix to coat, then leave to marinate for at least 30 mins, or up to 24 hrs.​

    Marinate the chicken-style fillets
  3. Prepare the rice

    Prepare the barbecue or put a lightly oiled griddle pan on a medium heat to warm up. Now you can start the rice. Heat 1 tablespoon of olive oil in a saucepan over a medium heat, then add 20g flaked almonds and fry for 2 mins. Add 1 small diced onion and 1 diced garlic clove and sauté for 5 mins, then add 185g basmati rice and mix to coat.

    Prepare the rice
  4. Fluff the rice

    Add ½ tsp fine sea salt and 320ml boiling water; reduce the heat, cover and cook for 12 minutes. Then take it off the heat and leave it covered for 10 minutes to finish cooking, then fluff with a fork.

    Fluff the rice
  5. Grill the 'chicken'

    Once your barbecue or griddle pan is roasting hot (it needs to be to prevent sticking), add the Impeckable fillets and grill for 4 minutes on each side, basting with the reserved marinade, until hot and lightly charred.

    Grill the 'chicken'
  6. Plate up!

    Serve the 'chicken', sliced, on top of the almond rice, and garnish with coriander and chilli. It's delicious served with a salad of rocket, little gem lettuce and coriander, dressed with 1 tbsp olive oil, juice of ½ orange and ½ tbsp red wine vinegar.

    TIP: You can also cook this in the oven at 240°C, fan 220°C, gas 9. Place the marinated Impeckable 'chicken' on a baking tray lined with baking parchment and roast for 6-8 mins, until nicely golden.

    Plate up!
  7. Ingredients

    We’ve included a handy ingredients list to help you make this spiced coconut ‘chicken’ with almond rice – don’t forget to screenshot the list before going shopping!

    2 packs The Vegetarian Butcher Impeckable chicken-style breasts
    1 tbsp olive oil
    20g flaked almonds
    1 small onion, diced
    1 garlic clove, diced
    185g basmati rice
    ½ tsp fine sea salt
    15g fresh coriander
    1 red chilli, thinly sliced, to serve

    For the marinade
    1 small onion, chopped
    1 garlic clove, peeled
    ½ crushed chilli (optional)
    2 tbsp ras el hanout or curry powder
    ½ tsp ground turmeric
    1 lime, zested
    1 tbsp olive oil
    100g coconut yogurt-alternative
    30g desiccated coconut

    Serves 4
    Takes 45 mins plus marinating

    Each serving contains

    • Energy

    • Fat

      29g 41%
    • Saturates

      9g 46%
    • Sugars

      0g 0%
    • Salt

      1.7g 28%

    of the reference intake
    Carbohydrate 0g Protein 21.2g Fibre 0g