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Ingredients 8 items

  • 16 cups water or 4 liters
  • 1 whole chicken
  • 1 pinch salt
  • 12 whole cardamom pods
  • 2 cinnamon sticks
  • 3½ cups herrish or 700 g, washed and drained
  • 2 cubes MAGGI Chicken Stock
  • 2 tablespoons ghee

How to prepare

  1. Put water and chicken in a large pot, bring to boil and remove froth as it appears.
  2. Add salt, cardamom pods and cinnamon sticks. Cook for 45 minutes or until chicken is cooked. Remove chicken from stock. Set aside to cool and remove bones. Drain stock and set aside.
  3. Place herrish, MAGGI Chicken Stock cubes and the stock in another large pot and bring to a boil.. Cover the pot and cook over low heat with occasional stirring for 1½ hours or until the herrish is completely cooked and almost dry. Add more boiling water if necessary.
  4. Add the cooked chicken meat and ghee, mix them with the herrish then serve.

Nutritional informations

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