Recipe: Chicken and Coriander Casserole
- Heat oven to 210º C
8 Shitake mushrooms
- Soak in boiled water for 20 min.
- Discard water.
- Remove stalks
- Slice thinly
8 boneless chicken thighs
- Fry in casserole dish until golden.
- Remove fro dish.
2 cups rice
2 onions, sliced
4 cloves garlic, crushed
1 tablespoon coriander seeds, crushed slightly
1 teaspoon turmeric
salt and pepper
- Fry, mixing until aromatic
2 tablespoons fish sauce
2 3/4 cups chicken stock, boiled
Sliced shitake mushrooms (from above)
- Add to rice mixture
Chicken pieces (from above)
- Place chicken pieces above the rice mixture
- Cover well
- Cook for 45 minutes at 210º C
1 tablespoon fresh coriander, chopped
- Garnish
- Serve