Happy Cheekn “Legs” with Crispy “Skin”
Crispy chicken-style legs, juicy and moist made out of seitan, lentils and jackfruit.
Servings Prep Time
4legs 30 minutes
Cook Time
40minutes
Servings Prep Time
4legs 30 minutes
Cook Time
40minutes
Ingredients
Instructions
  1. Drain and rinse well the canned jackfruit, then remove both the core and its seeds (if any). Roughly chop or tear apart each piece and add to a pan with 1 tbsp of olive oil, liquid smoke, salt and pepper. Add vegetable stock and 1 cup of water, set low heat and simmer until all liquid is asorbed and the jackfruit is tender (it may require more water).
  2. Once the jackfruit is ready we can start making the seitan. In a bowl combine gluten, onion powder, garlic powder, nutmeg, smoked paprika and pepper. Mix well then add the jackfruit and the lentils (previously pureed with their own water). Work the dough until all gluten is absorbed (may require more water depending on how wet the lentil puré is). Set aside.
  3. Run the sheets of rice paper under cold water to soften and make plyable, this is so that you can later mould them around the filling. Place the rice paper one at a time flat onto a chopping board and from the center with a knife cut a straight line to the edge.
  4. Take one chopstick and place it next to the cut you made into the rice paper so that the chopstick is a few inches in. This will resemble the bone and also help give the “leg” structure. Now take a one fourth of the mixture and place it against the chopstick so that is resembles the rough shape of the “leg” you will form. Wrap the rice paper fully around the seitan mix, coat them in olive oil and place onto a baking tray.
  5. Combine tomato puré, jerk seasoning and water in a small ramekin and brush it over each “leg”, making sure to fully coat both sides of it.
  6. Arrange on a baking tray and bake for 40 minutes at 180°C (350F), making sure to brush with extra water half way through to ensure they stay moist.
  7. Serve as you please.