Friday, June 8, 2007

Syrian-Style Chicken Stew

Ingredients:

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

Preparation:

1
Place chicken in a large cooking pot. Add water and bring to boil and skim froth as it appears.

2
Add cinnamon stick and MAGGI Chicken Stock cubes. Simmer while covered for 20 minutes.

3
Add carrots cubes, potato cubes, baby onions, mushrooms and black pepper. Simmer for another 20 minutes or until chicken and vegetables are cooked.

4
Serve with cooked rice.

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

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