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.
I just love coriander but I don't think the kids would appreciate everything coriander tasting. It's crunchy, tastes a bit like lemon and sage, it's a herb and good for you too. You can eat just about every part of the coriander plant and it's found in all types of cuisines from the Mediterranean, South American, Indian, Asian, and African, but just about anywhere really.
Coriander Chicken Mushroom Stew
2 chicken leg quarters, skinned, cubed 2cm
150g 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 g butter
salt & pepper to taste
1. Melt the butter in a saucepan and saute the onions and garlic. Add the chicken, salt and pepper and cook well.
2. Add in the mushrooms and peas and stir. Pour the chicken stock, water and stir until combined. Simmer and cover for about 5 mins.
3. 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.
The base of this stew is similar to my Fresh Shitake Mushroom Soup..... shitake mushrooms another shopping item I bought too much!!
This must be delicious...all my favourite ingredients there. Coriander add beautiful flavour.
ReplyDeleteI'd add it to everything..... add it as a garnish too to every dish I made!!
ReplyDeleteWhen I made this stew my hubby was saying that it would make a great pie filling. I must try that, maybe with a mashed potato topping and pop it in the oven to brown...got to try that