Quorn, tofu, step aside - jackfruit chicken is here! This super delicious and healthy recipe tastes amazingly like chicken but without the misery and grease. It even has a skin! A rice paper 'skin'. Well, it's not pretty but neither is the real thing. And, looks aside, it tastes better and it's healthier. It's really simple to make and jackfruit can be found in most asian supermarkets and in most health food shops too these days. The seasoning would work with tofu, and seitan too. My recipe is 100% inspired by Zacchary Bird and his CFC Chicken.
- 1 Tin of Green Jackfruit
- 5 rice paper sheets
- 3 Tbsp Ground almonds
- Coconut oil spray
For 'Chicken' flavour mix:
- 1/2 Tsp Oregano
- 1/2 Tsp Parsley
- 1/2 Tsp Thyme
- 1/2 Tsp Celery salt
- 1/2 Tsp Garlic powder
- 1/2 Tsp Onion powder or granules
- 1/2 Tsp Smoked Paprika
- 2 Tsp Nutritional Yeast
Preheat the oven to 180C/350F. Stir the ingredients for the ‘Chicken’ mix together. Drain the jackfruit and wash thoroughly, this may take a few washes to remove the salty brine. Once that's been taken care of, remove the larger tough cores and tear the jackfruit into bit sized pieces and thoroughly coat the the jackfruit with the spice mix. Soak the rice paper in cold water for a few minutes until it starts to soften.
Wrap the jackfruit mixture into rice paper bundles and immediately roll in the ground almonds.
Give the baking tray a spritz of oil and add the jackfruit bundles. Spray a little more oil on top.
Cook for 15 minutes in the middle of the oven then turn and cook on the other side for 10 more minutes. When they are ready, take them out, but remember: these are going to be hotter than the sun. Leave them to rest for 10 minutes before you tuck in.
Tips: Try these jerk chicken style: add some Jerk seasoning into the spice mix (check for salt content) finish them on a barbecue and serve with rice and peas, a squeeze of lime and some hot sauce. I am drooling.