• 3 tablespoons vegetable oil
• 1½ kg whole chicken, cut into pieces
• 3 tablespoons tomato paste
• 3 medium tomatoes or 450 g, peeled and pureed
• 4 cloves garlic, peeled
• 3 dried limes
• 2 cubes MAGGI® Chicken Bouillon
• 3½ cups water or 875 ml
• 8 baby onions, peeled
• 1 medium potato or 300 g, cut into large cubes
• 1 cup canned chickpeas or 160 g
• 2 loaves iranian bread, cut into medium pieces

Preparation

Heat vegetable oil in a large non-stick saucepan, add and cook chicken pieces for 8-10 minutes from all sides until chicken changes to golden brown. Add tomato paste and stir for 3 minutes.

Add tomato pureed, garlic cloves, dried lime, MAGGI® Chicken Bouillon cubes, baby onion and water. Bring to boil and simmer uncovered for 10 minutes over a low heat.

Add potato and chickpeas and simmer for 20 minutes or until vegetables and chicken are cooked.

Place the bread pieces over a large serving plate and pour on the stew sauce to soak the bread then place the remaining of the stew on top.