Ingredients 14 items

  • 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

How to prepare

  1. 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.
  2. Add MAGGI Less Salt Chicken Stock cubes, water and white pepper. Bring to a boil and simmer on low heat for 10-15 minutes or until everything is cooked.
  3. Add lemon juice and mix. Garnish with chopped parsley.
  4. Serve with cooked rice.

Nutritional informations

Questions ? Ask a specialist

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