INGREDIENTS
  • 1 cup Plain flour
  • 1 teaspoon ground black pepper
  • 500 g skinned chicken breast fillets
  • 2 tablespoons Vegetable oil
  • 1 medium Onion
  • 1 small Red bell pepper
  • 3 cloves Garlic
  • 2 tablespoons Tomato paste
  • 1 teaspoon ground turmeric
  • 3 medium Tomatoes
  • 1 cup Balsamic vinegar
  • 1.5 teaspoon dried oregano
  • 1 cup Water
  • 2 cubes MAGGI Chicken Stock
  • 3 tablespoons Capers in brine, drained
  • 1 packet fettuccini pasta
  • 8 cups Water
  • 1 tablespoon Olive oil
  • 1 cup fresh basil leaves

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NUTRITIONAL INFORMATION
Source: https://www.maggime.com/en/recipes/Saudi%20Chicken%20Biryani/14375

  • Energy 447 (Kcal)
  • Protein 27 (g)

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HOW TO PREPARE
1
Combine Flour and Black Pepper and dust Chicken pieces.
2
Heat Vegetable Oil in a large sauce pan, fry Chicken pieces until golden brown. Remove and rest on kitchen paper for the excess oil to drain.
3
Using the same pan, sauté Onions until soft, add Bell Peppers, Garlic, Tomato Paste and Turmeric and cook for 2-3 minutes.
4
Add diced Tomatoes, Balsamic Vinegar, dried Oregano, Water and MAGGI Chicken Stock and allow to simmer for 15 minutes.
5
Add Capers and return chicken to the pan and allow to cook for 20 minutes.
6
Cook Pasta in boiling Water until Aldente. Drain pasta, discard water, and return to empty pot. Add Olive oil to pasta and toss until all pasta is covered.
7
Place cooked pasta on a large platter, pour the sauce over and garnish with chopped Basil leaves.

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