Stew chicken in basil pine nut mushroom sauce

[28.01.2015]

Lunch: stew chicken in basil pine nut mushroom sauce, served with steamed cauliflower and shredded cucumber

Recipe:
3 parts free range chicken
(Marinated with 2 Tbsp ground basil leaves for 30 minutes)
1 cup basil leaves
1/8 cup pine nut (presoaked)
4 clove garlic (lightly crushed)
6 organic dried shitake mushroom (presoaked till soft)
1 organic potato (cubed)
1 organic carrot (cut into chunk)
1/2 yellow onion (halved and split)
2 small bay leave
2 cup diluted homemade flaxseed milk

(1) Heat up some oil on a frying pan. Add in pine nut and pan fry till brown.

(2) Add in garlic and onion and saute till fragrant. Add in mushroom and stir fry.

(3) Add in chicken and stir fry till slightly brown. Pour in milk, add in potato and carrot and bay leaves and let it stew in medium high temperature for 30 minutes and low temperature for 1 hour.

(4) Once done, add in basil leeaves and roughly heat up for 5 minutes or till leaves slightly wilted.

Made 1.5 adult serving