Skip to main content

Ingredients 16 items

  • 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

How to prepare

  1. Combine in a large mixing bowl each of minced chicken, cooked rice, cooked split chickpeas, parsley, coriander and dill and mix well until well combined (season with salt and pepper).
  2. Divide minced chicken mixture into portions and shape them into medium balls and set them aside.
  3. Heat oil in a medium saucepan and cook onion until golden color. Add dried limes, saffron leaves, turmeric, tomato, tomato paste, white pepper and MAGGI Less Salt Chicken Stock cubes and stir for 5 minutes.
  4. Add water and bring to boil then simmer for 5 minutes and add the prepared chicken balls, cover and simmer again for 25 minutes or until chicken balls are well cooked.

Nutritional informations

Discover other recipes

Chicken Vol-O-Vent

Chicken Vol-O-Vent

Safiha Cheeseburger1

Safiha Cheeseburger

Maamoul Mad with Pistachio

Maamoul Mad with Pistachio

Chat with us