1 flameproof casserole dish
1 chopping board
1 vegetable peeler
Cut the bulb spring onions into quarters and slice the stems.
Shell the peas, peel the asparagus into strips with a vegetable peeler and cut the zucchini into large cubes.
Remove the leaves from the coriander, keeping the stems and tying them together.
Heat the oil in a flameproof casserole dish and sauté the onions for 2 minutes. Add the coriander stems and chicken, pour in the stock and season.
Cook over low heat for 40 minutes, then add the peas, asparagus, zucchini and chopped spring onion stems.
Cook for another 5 minutes.
Remove the coriander stalks and add the leaves to serve.
© 2017 All rights reserved. Published by Murdoch Books.