- 400 g skinned chicken breasts minced
- 50 g or ¼ cup cooked basmati rice
- 75 g or ½ cup cooked split chickpeas
- 25 g fresh parsley chopped
- 25 g coriander leaves chopped
- 25 g fresh dill chopped
- 2 tablespoons Vegetable oil
- 1 small onion or 100 g, chopped
- 2 dried limes
- 1 pinch saffron filaments
- 0.58 g ground turmeric
- 2 medium tomatoes or 300 g, peeled and pureed
- 3 tablespoons tomato paste
- 0.58 g white ground pepper
- 2 cubes MAGGI Less Salt Chicken Stock
- 3 cups or 750 ml water
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