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Heat oil in a large pot, fry chicken till it becomes golden brown. Remove from heat and set aside.
In the same pot, add and cook onions and pine seeds for 4-5 minutes. Add Frike, garlic, MAGGI Chicken Stock cubes, cumin and cardamom stir for 2-3 minutes.
Add water, cover and simmer for 25 minutes.
Return chicken to the pot, add chickpeas, cover and simmer for 25-30 minutes or until chicken is tender.
Add cooked white beans, lemon juice and coriander; cook for 5 more minutes.
Serve with vermicelli cooked rice.
Per Portion of 300g
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