Coriander Chicken Mushroom Stew

Photo: Cinda

Ingredients

2 chicken leg quarters, skinned, cubed 2cm

150 grams shitake mushrooms, thinly sliced

1/4 cup frozen peas

handful of coriander, finely chopped

1 small onion, finely chopped

2 cloves garlic, minced

1 cup chicken stock

1/2 cup water

1/2 cup milk

1/2 cup breadcrumbs

50 grams butter

salt & pepper to taste

Preparation

Melt the butter in a saucepan and saute the onions and garlic. Add the chicken, salt and pepper and cook well.

Add in the mushrooms and peas and stir. Pour the chicken stock, water and stir until combined. Simmer and cover for about 5 mins.

Pour in the milk and add the breadcrumbs. Stir until the sauce thickens. Add the coriander and stir until combined. Serve with rice or pasta.

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About

It's a Coriander overload..............I think I bought too much coriander (cilantro) on my shopping trip yesterday! So, this is my Coriander Chicken Mushroom Stew for dinner. I had already made my Coriander Pork with Bok Choy earlier for lunch and had to use up the veg before it waste away in the fridge.