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.
