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Chicken and mushroom stew


Chicken and mushroom stew

Ingredients 11
Servings 4
Time 1 hour

Ingredients

  • 6 boneless skinless chicken thighs
  • 5
    ml
    ground cumin
  • 5
    ml
    ground coriander
  • Salt and freshly ground black pepper to taste
  • 2 onions, chopped
  • 10
    ml
    minced garlic
  • 15
    ml
    chopped fresh thyme
  • 250
    g
    button mushrooms, sliced
  • 250
    g
    chicken stock
  • 65
    ml
    cornflour (Maizenna)
  • Extra thyme sprigs for garnish
 

Method

 

Season the chicken with cumin, coriander, salt and pepper, heat oil in a large heavy based pan and brown chicken on both sides.

Top chicken with onions, garlic, thyme and mushrooms, stir fry for 5 minutes.

Add chicken stock. Cover and simmer gently for 45 minutes, stirring frequently.

Use a slotted spoon to transfer chicken to a plate.

Mix a cup of water with cornflour until dissolved, pour into saucepan and stir well.

Add chicken back, cover and cook another 20 minutes until sauce thickens, check seasoning.

Garnish with thyme sprigs and serve with rice, pap or samp.

 

 

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