• 2 tablespoons vegetable oil
• 10 small onions
• 3 cloves garlic, crushed
• 3 tablespoons coriander leaves, chopped
• 500 g boneless and skinned chicken breasts, cut into cubes
• 1 cup mushrooms or 100 g
• 1 medium carrot or 150 g, cut into cubes
• 1 tin artichoke bottoms or 450 g, canned, drained and cut into quarters
• 2 tablespoons plain flour
• 2 cubes MAGGI® Chicken Less Salt Bouillon
• 3 cups water or 750 ml
• ¼ teaspoon white ground pepper
• 3 tablespoons lemon juice
• 1 tablespoon fresh parsley, chopped for garnish

Preparation

Heat oil in a pot and fry onions for 3 minutes. Add garlic, coriander and chicken breasts then sauté for another 2 minutes. Add mushrooms, carrots, artichoke bottoms, plain flour and stir.

Add MAGGI® Chicken Less Salt Bouillon cubes, water and white pepper. Bring to boil and simmer on low heat for 10-15 minutes or until everything is cooked.

Add lemon juice and mix. Garnish with chopped parsley.

Serve with cooked rice.