Friday, June 8, 2007

Syrian-Style Chicken Stew


1 kg whole chicken cut into 8 pieces
5 cups or 1250ml water
1 small cinnamon stick
2 MAGGI Chicken Stock
2 medium carrots or 200g, cut cubes
1 medium potato or 200g, cut cubes
10 baby onions, peeled
1 cup or 200g canned mushrooms
Black pepper to taste


Place chicken in a large cooking pot. Add water and bring to boil and skim froth as it appears.

Add cinnamon stick and MAGGI Chicken Stock cubes. Simmer while covered for 20 minutes.

Add carrots cubes, potato cubes, baby onions, mushrooms and black pepper. Simmer for another 20 minutes or until chicken and vegetables are cooked.

Serve with cooked rice.

Cooking Tip: using skinned chicken pieces to reduce fat is optional.

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