
- 2 tablespoons Vegetable oil
- 10 small Onions
- 3 garlic cloves crushed
- 3 tablespoons Coriander leaves chopped
- 500 g boneless and skinned chicken breasts cut in cubes
- 1 cup Mushrooms or 100 g
- 1 medium Carrot or 150 g cut in cubes
- 1 tin artichoke bottoms or 450 g canned, drained and cut into quarters
- 2 tablespoons Plain flour
- 2 cubes MAGGI Less Salt Chicken Stock
- 3 cups Water or 750 ml
- 0.58 g White ground pepper
- 3 tablespoons lemon juice
- 1 tablespoon fresh parsley chopped for garnishing