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In a deep frying pan, sear Chicken pieces in Vegetable oil until slightly golden, add Onions and continue cooking until soft
Add Saudi Baharat, Sheiba and Tomato Paste and sauté for 1-2 minutes, add Tomatoes, and cook for an additional 2 minutes
Add MAGGI Chicken Stock and Water; bring to a boil and stir all ingredients together, add Bell Peppers, and simmer uncovered for 25 minutes
Stir in fresh Coriander leaves, and serve with flat bread or steamed rice
Per Portion of 300g
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