Spiced coconut chicken & noodle stew from Flavour (page 207) by Sabrina Ghayour

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Notes about this recipe

  • sarahj22 on July 03, 2024

    This was simple and very tasty. The recipe implies to leave the chicken thighs whole and cook for an hour but I chopped them into bitesize pieces, which reduced the cooking time and made them easier to eat within the stew. My two year old loved this. I was conservative with the harissa and salt, and instead of beanspouts used pak choi (chopped and placed in the bottom of each bowl before adding the noodles and stew). The flavour is fairly mild but the salt, coriander and lime juice added at the end really lift it. A definite repeat. Flavour is fast becoming my go-to cookbook for easy and delicious midweek meals.

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