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Hollow zucchini and wash well.
Soak rice in water for half an hour then strain.
Mix rice, meat, ghee, salt, parsley, raisins, coriander, dill, chopped onion, garlic, chopped tomatoes, and spices in a mixing bowl.
Stuff zucchini with the rice mixture and keep 1cm empty from the top.
Heat oil in pot and fry chicken wings for 3 minutes or until they become golden in color. Add tomato paste and MAGGI Chicken Stock cubes then. Remove from heat.
Place stuffed zucchini carefully in a pot, side by side. Secure zucchini with a plate on top.
Add water and bring to boil then simmer on low heat for 1 hour 30 minutes or until zucchini are well cooked.
Per Portion of 300g
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