Nutmeg and Ginger Chicken

A community recipe by RachelV

Not tested or verified by Nigella.com

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Introduction

A delicate dish with chicken, giinger, nutmeg, celery, mushrooms and onions, The ginger is more of a scent rather than a smack between the eyeballs . Use fresh ginger at own peril . I did once and it was .......... not good. I love this dish as it is so adaptable and easy. It is a comfort food as well as being really quite stimulating. can be adapted to make a fab soup, kids love it and most people come back for at least seconds. Leave out the chicken to make a great veggie soup too . Serve with good egg tagliatelli or veg and something to mop up the sauce !!! If cooking this for more than 4 people then up the rest of the ingredients

Ingredients

Serves: 3-4

Metric Cups

chicken (one portion per person)
3 sticks celery (finely chopped)
1 medium onion (finely chopped)
6 medium mushrooms (finely chopped)
stem ginger in syrup (in syrup, finely chopped)
1 tablespoon syrup (from the stem ginger)
300 millilitres vegetable stock
nutmeg (freshly grated)
cream (optional)

chicken (one portion per person)
3 sticks celery (finely chopped)
1 medium onion (finely chopped)
6 medium mushrooms (finely chopped)
stem ginger in syrup (in syrup, finely chopped)
1 tablespoon syrup (from the stem ginger)
11 fluid ounces vegetable broth
nutmeg (freshly grated)
cream (optional)

Method

Nutmeg and Ginger Chicken is a community recipe submitted by RachelV and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Depending on how and what you serve this with and how your chicken portion comes.......

seal chicken in pan and set to one side.

Soften all veggies and add ginger.

Add veg stock and then chicken. Cover and gentle simmer until chicken cooked through.

If sauce is looking a little thin then thicken with cornflour slurry. Add optional cream at this point.

Add a good grating of fresh nutmeg and stir gently

Serve with sauce and a dressing of nutmeg to finish

Depending on how and what you serve this with and how your chicken portion comes.......

seal chicken in pan and set to one side.

Soften all veggies and add ginger.

Add veg stock and then chicken. Cover and gentle simmer until chicken cooked through.

If sauce is looking a little thin then thicken with cornflour slurry. Add optional cream at this point.