How to make it

  • Put the oil into a large saucpan (preferably nonstick) and heat the oil over meduim high heat. Gently fry the chicken till half cooked.
  • Remove the chicken and fry the onion till golden brown. I like to cook mine till the edges are caramelized (about 20 minutes).
  • Next add the garlic, artichoke, celery and mushrooms and saute for a few minutes.
  • Add the chicken, tomatoes, parsley, stock and spices. Mix ingredients thoroughly and place lid on saucepan. turn heat down to medium low. Simmer for about an hour.
  • Next mix the corn starch with a small amount of water to form a paste. Pour paste slowly into stew siring constantly. The liquid should become the consistancy of thin gravy. Simmer for another 15 mintues.
  • Serve over a bed of brown basmati or long grain rice.

Reviews & Comments 1

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  • berrikiss 12 years ago
    I really like the flavor combination going on here. On my "must try" list! Thanks for sharing.
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