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INGREDIENTS

Chicken Ablama with

  • 3 tablespoons vegetable oil
  • 2 small whole chickens, each cut into 8 pieces
  • 20 small onions, peeled, or onion shallots
  • ¼ cup pine seeds
  • 3 cups mushrooms or 300 g, sliced
  • 1½ tablespoons plain flour
  • ¼ cup lemon juice
  • 5 cups water or 1250 ml
  • 3 cubes MAGGI Chicken Stock
  • ½ teaspoon ground black pepper
  • 2 tablespoons fresh parsley chopped
  • Pinch of salt to taste
  • Pinch of ground pepper to taste

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HOW TO PREPARE

Chicken Ablama with

1
Heat the oil in a large pot, and fry chicken pieces until they become slightly golden brown. Remove and set aside.
2
In the same pot, add onions, pine seeds and sauté for 4 to 5 minutes.
3
Add mushrooms, flour and mix well carefully.
4
Add lemon juice, stir rapidly, then add the water, MAGGI Chicken Stock cubes, black pepper and stir carefully until the sauce is homogeneous.
5
Return the chicken pieces to the sauce, cover and cook on low heat for 25 minutes or until chicken becomes well cooked.
6
Add the parsley, adjust the taste with salt and pepper if needed, stir and remove from heat.
NUTRITIONAL INFORMATION

Chicken Ablama with

Source: https://www.maggime.com/en/recipes/chicken-ablama/9532

  • Energy 611 (Kcal)
  • Protein 43 (g)
  • Carbohydrate 16 (g)
  • Total Fat 41 (g)
REVIEWS

Chicken Ablama with

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