Chicken Artichoke Stew Recipe

Photo: Chicken Artichoke Stew Recipe

Chicken breasts and artichoke hearts, make for a quick and delicious weeknight meal.

Cuisine: Lebanese
Category: Poultry
Serves: 5 persons
Difficulty: Easy
Cost: Cheap

Preparation time : 20 minutes
Cooking time : 25 minutes

Ingredients

2 tablespoons vegetable oil

10 small onions

3 cloves garlic, crushed

3 tablespoons coriander leaves, chopped

500 g boneless and skinned chicken breasts, cut into cubes

1 cup mushrooms or 100 g

1 medium carrot or 150 g, cut into cubes

1 tin artichoke bottoms or 450 g, canned, drained and cut into quarters

2 tablespoons plain flour

2 cubes MAGGI® Chicken Less Salt Bouillon

3 cups water or 750 ml

¼ teaspoon white ground pepper

3 tablespoons lemon juice

1 tablespoon fresh parsley, chopped for garnish

Preparation

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.

Add MAGGI® Chicken Less Salt Bouillon cubes, water and white pepper. Bring to boil and simmer on low heat for 10-15 minutes or until everything is cooked.

Add lemon juice and mix. Garnish with chopped parsley.

Serve with cooked rice. 

Source: Nestle Family

More from the Lebanese Recipes Kitchen:

Spiced Lebanese Pine Nuts and Raisins Rice with Turkey
Spicy chickpea rice “kedreh”
Chicken Beryani  
Chicken Majboos    
Beryani with lamb      
Bokhari Rice  

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