- 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
Chicken Artichoke Stew
INGREDIENTS
Chicken Artichoke Stew with
Chicken Artichoke Stew with 
- 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
NUTRITIONAL INFORMATION
Chicken Artichoke Stew with
Chicken Artichoke Stew with
- Energy 271 (Kcal)
- Protein 28 (g)
- Carbohydrate 23 (g)
- Total Fat 6.7 (g)
HOW TO PREPARE
Chicken Artichoke Stew with
Chicken Artichoke Stew with
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 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.
REVIEWS
Chicken Artichoke Stew with
