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
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.