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3 medium onions or 450 g
2 tablespoons olive oil
5 cloves garlic, crushed
1 cup coriander leaves or 75 g, chopped
3 cups water or 750 ml
3 cubes MAGGI® Chicken Less Salt Bouillon
¼ cup lemon juice or 60 ml
500 g boneless and skinned chicken breasts, cut into cubes
1 cinnamon stick
500 g mulukhiya, frozen and thawed
Bake the onions in a 200°C preheated oven for 45 minutes or until onions are baked, remove from oven, peel and chop.
Warm olive oil in a large pan, add garlic, coriander and cook over medium heat for 2-3 minutes.
Add water, MAGGI® Chicken Less Salt Bouillon cubes and lemon juice. Add baked onions, bring to boil cover and simmer on low heat for 10 minutes.
Use a stick blender or kitchen mixer and puree the stock until smooth. Add chicken cubes, cinnamon stick and mulukhiya. Simmer for 15-20 minutes or until chicken becomes tender.
Serve with toasted bread and cooked rice.
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