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Ingredients 13 items

  • 6 boneless and skinned chicken breasts or 500 g
  • 3 medium Potatoes or 600 g, cut into medium slices
  • 1 medium green bell pepper or 150 g, cut into rings
  • 1 medium Onion or 150 g, cut into round slices
  • 2 medium Tomatoes or 300 g, sliced
  • 2 cups Water or 500 ml
  • 1 tablespoon Garlic, crushed
  • 2 tablespoons Coriander leaves, chopped
  • 2 cubes MAGGI Less Salt Chicken Stock
  • ¼ teaspoon White ground pepper
  • 1 tablespoon corn flour
  • ¼ cup lemon juice
  • 1 tablespoon fresh parsley, chopped for garnish

How to prepare

  1. In a 30cm x 24cm baking dish arrange chicken breasts, potato slices, bell pepper rings, onion slices and tomato slices on top of each other.
  2. In a saucepan add water, crushed garlic, chopped coriander, MAGGI Less Salt Chicken Stock cubes, white pepper and corn flour. Bring to boil with constant stirring and simmer for 5 minutes or until the sauce slightly thickens.
  3. Pour prepared sauce into the baking dish, cover with foil and bake in a 200˚C oven for 1 hour 30 minutes or until potatoes become tender.
  4. Pour lemon juice on top of the baked dish and garnish with chopped parsley then serve.

Nutritional informations

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