Toast the bread, cut into small pieces and place in a large serving dish.
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.
Remove chicken from stock, then remove meat pieces from bones and set aside. Reserve the chicken stock
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.
To arrange the dish:
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.
Garnish with toasted nuts and sprinkle parsley over. Serve immediately.
Questions ? Ask a specialist
