Chicken stew with lemongrass & ginger syrup

Name: Chicken stew with lemongrass & ginger syrup
Ingredients: 750 g Chicken thigh fillet; 32 ml Lemongrass-ginger syrup; 2 units.items Carrots; 2 units.items leeks; 1 units.items medium-sized onion; 2 units.items Lemongrass; Ginger; 1 units.items Garlic clove; 15 g Coriander; 75 g White raisins; 200 ml Coconut milk; 250 ml Chicken broth; 1 Vadouvan; 0.5 chili flakes; Butter; Pepper; Salt

With Agropošta's natural syrups, you can make every cocktail or dish unique. In this dish, we use the lemongrass-ginger syrup.

Ingredients

750gChicken thigh fillet

32mlLemongrass-ginger syrup

2units.itemsCarrots

2units.itemsleeks

1units.itemsmedium-sized onion

2units.itemsLemongrass

Ginger

1units.itemsGarlic clove

15gCoriander

75gWhite raisins

200mlCoconut milk

250mlChicken broth

1Vadouvan

0.5chili flakes

Butter

Pepper

Salt

Preparation

Put a knob of butter in a stew pot. Brown the chicken. Then season the chicken with salt and pepper. Remove the chicken from the pan and set aside.
Finely chop the onion and garlic clove. Slice the leek into rings and cut the carrot into small pieces. Sauté the onion in the pan. Add more butter if needed. Once the onion is translucent, add the garlic, carrot, and leek. Grate the piece of ginger over the pan. Bruise the lemongrass and add it as well. Sauté the vegetables for five minutes over medium heat.
Return the chicken to the pan. Then add the lemonade syrup, coconut milk, chicken stock, and the spices. Bring to a boil and let the chicken stew simmer for 20 minutes on low heat. Season with more salt and pepper if desired.
Add the raisins during the last five minutes.
Serve the chicken stew with fresh coriander.

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