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Ramadan recipes

Chicken Cacciatore Recipe

Chicken Cacciatore

Main Dish

Total Time :
Serves 7


Combine Flour and Black Pepper and dust Chicken pieces.

Heat Vegetable Oil in a large sauce pan, fry Chicken pieces until golden brown. Remove and rest on kitchen paper for the excess oil to drain.

Using the same pan, sauté Onions until soft, add Bell Peppers, Garlic, Tomato Paste and Turmeric and cook for 2-3 minutes.

Add diced Tomatoes, Balsamic Vinegar, dried Oregano, Water and MAGGI Chicken Stock and allow to simmer for 15 minutes.

Add Capers and return chicken to the pan and allow to cook for 20 minutes.

Cook Pasta in boiling Water until Aldente. Drain pasta, discard water, and return to empty pot. Add Olive oil to pasta and toss until all pasta is covered.

Place cooked pasta on a large platter, pour the sauce over and garnish with chopped Basil leaves.

Nutritional Information

Per Portion of 300g

Energy : 447.00 Kcal
Protein : 27.00 g
Carbohydrate : 65.00 g
Fats : 8.80 g

Your Grocery List

  • ½ cup plain flour or 60 g
  • 1 teaspoon ground black pepper
  • 500 g skinned chicken breast fillets, cut into 2 cm cubes
  • 2 tablespoons vegetable oil or 30 ml
  • 1 medium onion or 100 g, finely chopped
  • 1 small red bell pepper or 75 g, chopped
  • 3 cloves garlic, finely chopped
  • 2 tablespoons tomato paste
  • 1 teaspoon ground turmeric
  • 3 medium tomatoes or 400 g, diced
  • ¼ cup balsamic vinegar or 60 ml
  • 1½ teaspoon dried oregano
  • 1 cup water or 250 ml
  • 2 cubes MAGGI® Chicken Stock Bouillon Cube or 20 g
  • 3 tablespoons capers in brine, drained
  • 1 packet fettuccini pasta or 450 g
  • 8 cups water or 2 liters
  • 1 tablespoon olive oil or 15 ml
  • ¼ cup fresh basil leaves, chopped

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