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In a saucepan add water, crushed garlic, chopped coriander (reserve 2 tablespoons of coriander for garnish), MAGGI Chicken Stock cubes, spices and corn-flour. Bring to boil and simmer for 5 minutes with constant stirring until the sauce slightly thickens.
In a 30cm x 24cm baking dish arrange the potatoes slices.
Pour prepared sauce to the potato then arrange on top the chicken pieces and bake in a 200˚C oven for 1 hour 30 minutes or until potatoes and chicken are cooked.
Pour lemon juice on top of the baked dish and garnish with the remaining chopped coriander then serve.
Per Portion of 300g
Recipe Yemeni Chicken with Potato in Oven | Nestlé Family ME
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