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Heat oil in a large saucepan, cook onions for 4-5 minutes or until tender.
Add turmeric powder, black pepper, lime powder, saffron and the chicken. Stir for 3-4 minutes. Add tomato paste and stir for 1-2 minutes.
Add the chickpeas, water and MAGGI Chicken Stock cubes. Bring to boil then reduce the heat. Cover and simmer for 45 minutes or until the chicken and chickpeas are cooked. Add more water if needed.
Serve with cooked rice.
Per Portion of 300g
Recipe Iranian Gheymeh Chicken | Nestlé Family ME
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