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Combine all the spices and toss the chicken pieces in them and in the thyme.
Heat half of the oil in a large pan, add and cook the chicken pieces in batches until they turn brown in color. Remove from heat and set aside.
In the same pan, heat the remaining oil, add and cook for 3-5 minutes onions, garlic and ginger, till the onion becomes tender.
Add tomatoes, MAGGI Chicken Stock cubes, soy sauce, orange zest, water, potato and corn.
Return chicken pieces to the pan, bring to boil, cover and simmer for 25-30 minutes or until chicken is tender.
Serve with cooked couscous, or white rice.
Per Portion of 300g
Recipe Spicy Caribbean Chicken Stew | Nestlé Family ME
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