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Chicken and Coriander Casserole

Steven Thomas
Chicken and rice in the oven. Flavoured with coriander and Shitake mushrooms.
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Ingredients
  

  • 8 Shitake mushrooms
  • 8 boneless chicken thighs
  • 2 cups rice
  • 2 onions sliced
  • 4 cloves garlic crushed
  • 1 tablespoon coriander seeds crushed slightly
  • 1 teaspoon turmeric
  • salt and pepper
  • 2 tablespoons fish sauce
  • 2 3/4 cups chicken stock boiled
  • Sliced shitake mushrooms from above
  • 1 tablespoon fresh coriander chopped

Instructions
 

  • Heat oven to 210º C
  • Soak Shitake mushrooms in boiled water for 20 min. Discard water. Remove stalks. Slice thinly.
  • Fry chicken in casserole dish until golden. Remove fro dish.
  • Fry rice, onions, garlic, spices, salt and pepper. Stir until aromatic.
  • Add fish sauce, stock and shitake mushrooms to rice mixture
  • Place chicken pieces above the rice mixture
  • Cover well
  • Cook for 45 minutes at 210º C. Remove from oven.
  • Garnish with fresh coriander.
  • Serve