3 Tablespoons Olive Oil
Two Corn on the Cobs (approx 338g) Total
Two Red Peppers Diced
4 Cloves Garlic
1 Small/Medium White Onion Diced
Zest and juice of Two Lemons
600ml Boiling Water with Stock Cube
Sprigs of Thyme
1 tablespoon Ground Turmeric
Salt and Pepper
60ml Oat Cream or Vegan Cream Of Choice
Start by removing corn from cobs using a serrated knife or sharp knife. Set aside in a bowl.
Prepare the peppers, onion and garlic and set aside ready to fry. In a measuring jug add boiling water with stock cube.
In a deep cast-iron or deep frying pan, heat two tablespoons of olive oil to a medium/high heat. Add corn with a pinch of salt and fry till nutty and a golden for 3-4 minutes, this might have to be down in two batches. Set aside in bowl. In the same pan add another tablespoon of olive oil and then fry your vegan chicken pieces for another 3-4 minutes till lovely and caramelised on each side. Set aside.
Now add the last tablespoon of olive oil, add the onions and peppers. Fry on a medium heat with a pinch of salt for 4 minutes till softened. Now add garlic. Fry for another minute. Now add the ground turmeric and zest of two lemons, allow to cook for another minute to toast the spice. Add the orzo and stir to evenly disperse the spices and vegetables, allow the turmeric to coat the orzo. Now add the stock and sprigs of thyme. Once bubbling, drop to a low heat and cover. Allow to cook for 12-14 minutes. Stirring occasionally. If it’s too bubbly drop even lower. After 12 minutes add the vegan cream and lemon juice, season with salt and pepper and stir. Allow to cook for another 3-4 minutes on a low heat. The orzo should be lovely and al dente. Take off the heat and add the corn and vegan chicken. Check for seasoning, then serve with lemon wedges and fresh herbs of choice!