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Ingredients 13 items

  • 1 whole chicken or 1 kg
  • 7 cups water or 1750 ml
  • 4 tablespoons butter
  • 1 cup mushrooms or 100 g, cut into quarters
  • 4 tablespoons plain flour
  • 2 cubes MAGGI Chicken Stock
  • 1 medium green bell pepper or 150 g, sliced
  • 1 medium red bell pepper or 150 g, sliced
  • 1 carrot or 100 g, peeled and grated
  • 1/3 cup whipping cream or 85 ml
  • ¼ teaspoon white ground pepper
  • 2 tablespoons lemon juice
  • 1 tablespoon fresh parsley chopped for garnishing

How to prepare

  1. Boil chicken in water for 45 minutes or until it becomes tender. Set aside to cool then remove the skin and bones. Strain stock and set aside.
  2. Melt butter in a saucepan and sauté mushrooms for 2 minutes. Add plain flour and stir with mushrooms for a minute.
  3. Add 3 cups or 750 ml from the reserved stock and bring to a boil with stirring. Add MAGGI Chicken Stock cubes, green bell pepper slices, red bell pepper slices, carrots, cream, and white pepper then simmer on low heat for 3 minutes.
  4. Add lemon juice and chicken pieces to the prepared sauce. Stir then garnish with parsley and serve.

Nutritional informations

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