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In a large bowl, combine chicken, onions, garlic, parsley, mint, cardamom, saffron, olive oil and lemon juice. Toss all the ingredients well. Cover and refrigerate for a minimum of 5 hours or over night to marinate.
To cook, heat a large pot, add chicken pieces with the marinade sauce, cook over medium to high heat for 5 to7 minutes or until chicken pieces are light golden brown.
Add tomato, cinnamon sticks, orange zest, water, MAGGI Chicken Stock cubes and chickpeas.
Bring to a boil, cover and simmer for 35 minutes or until the chicken pieces become tender.
Stir in prunes and olives and simmer for another 5 minutes.
Remove cinnamon sticks and serve with couscous.
Per Portion of 300g
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