Chicken and Mushroom Stew

Chicken and Mushroom Stew


8 people made this

A tasty stew made with chicken thighs and fresh mushrooms that is seasoned with cinnamon, turmeric, soy sauce and lemon juice. It quick and easy to boot.

snowfreeze Taranaki, New Zealand

Serves: 4 

  • 1 large onion, finely diced
  • 1 clove garlic, crushed
  • 1 tablespoon olive spread (or margarine)
  • 2 tablespoons flour
  • 6 chicken thighs, bone in, skinned
  • 400g mushrooms, sliced
  • 3 cups water
  • 1 teaspoon cinnamon
  • 1 teaspoon turmeric
  • 1/4 teaspoon black pepper
  • 2 teaspoons soy sauce
  • 2 teaspoons lemon juice
  • 1 teaspoon salt

Preparation:10min  ›  Cook:35min  ›  Ready in:45min 

  1. Gently fry the onion and garlic in the margarine for a few minutes until golden. Add the flour, chicken and mushrooms. Fry for 3 minutes or until the chicken is lightly browned.
  2. Add all the other ingredients except the lemon juice and salt. Cover and simmer for 30 minutes, or until the chicken thighs are thoroughly cooked (check by piercing with a skewer – the juices should run clear).
  3. Add lemon juice and salt to taste. Serve with rice.

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- Rated on - 22 Oct 2014

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