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Warm olive oil in a large non-stick pot. Sauté the baby onion until changed in color then add the chicken and cook for 5 minutes. Add ginger powder, white pepper, parsley, coriander, tomato and cinnamon stick then stir over a medium heat for another 5 minutes.
Add saffron, water and MAGGI Chicken Stock cubes. Bring the ingredients to boil and simmer over low heat for 15 minutes.
Add the carrot and simmer for 20 minutes or until all ingredients are cooked (add water if it’s needed).
Stir in the green olives and serve.
Per Portion of 300g
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