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Ingredients 22 items

  • 1 large loaf pita bread
  • 1 kg whole chicken
  • 6 cups water or 1500 ml
  • 1 small onion or 100 g, cut into cubes
  • 4 cubes MAGGI Chicken Stock
  • 1 cinnamon stick
  • 2 tablespoons pine seeds toasted
  • 2 tablespoons pistachio nuts toasted
  • 2 tablespoons almonds toasted
  • 1 tablespoon fresh parsley
  • For the rice:
  • 2 tablespoons vegetable oil
  • 250 g minced beef
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground black pepper
  • ½ teaspoon sweet pepper
  • ½ teaspoon ground cardamom
  • 1½ cups basmati rice or 300 g
  • For the yoghurt sauce:
  • 2 cups yoghurt or 500 g
  • 4 cloves crushed garlic
  • 2 tablespoons tahini paste

How to prepare

  1. Toast the bread, cut into small pieces and place in a large serving dish.
  2. Place chicken and water in a large pot, bring to boil and skim froth as it appears, add onion, MAGGI Chicken Stock cubes and cinnamon stick. Cook for 50 minutes or until chicken is cooked.
  3. Remove chicken from stock, then remove meat pieces from bones and set aside. Reserve the chicken stock
  4. Heat oil in a large saucepan, add minced meat and spices and cook until meat becomes golden in color. Stir in the rice, and then add 2¼ cups or 560ml from the chicken stock, cover and simmer for 25 minutes or until rice is cooked.
  5. To arrange the dish:
  6. Pour some of the chicken stock over the toasted bread in the serving dish. Spoon the rice over the bread, combine all ingredients for the yoghurt and pour over the rice, then place the chicken meat pieces over the yoghurt.
  7. Garnish with toasted nuts and sprinkle parsley over. Serve immediately.

Nutritional informations

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