750 g chicken thigh without skin, skin & fat removed
4 cups Water or 1 liter, hot
2 cubes MAGGI Chicken Stock or 20 g
2 Bay leaves
1 teaspoon ground cinnamon
1 teaspoon Arabic mixed spices
2 tablespoons Vegetable oil
1 medium Onion or 150 g, finely chopped
2 tablespoons Tomato paste
½ cup fresh ginger or 100 g, crushed
½ cup garlic or 100 g, crushed
1 can tomato puree or 400 g
2/3 cup lentil or 100 g, yellow
2 tablespoons dried lime powder
2 tablespoons green chili pepper, thinly sliced
1 cup Coriander leaf or 50 g chopped
2/3 cup rolled oats or 50 g
How to prepare
Place cleaned Chicken Thighs in a large pot, cover with water and bring to a boil skimming any froth as it appears.
Add MAGGI Chicken Stock cubes, Bay Leaves, Girfa and Bzar Emirati (spices) and bring to a boil. Simmer for 2 hours or until chicken is fully cooked. Strain the stock through a sieve; remove cooked chicken meat discarding bones and bay leaves.
In a separate pot, heat Vegetable Oil, sauté Onions until golden, add Tomato Paste and sauté for an additional 2-3 minutes. Add Ginger, Garlic, Tomato Pure and bring to a boil.
Add the reserved chicken stock, Lentils, Lime powder and Green Chili’s, cover and simmer until lentils are fully cooked. About 1 hour.
Add deboned cooked chicken pieces and gently mash content, using a potato masher until chicken is turned into shreds and lentils are 1/ mashed (do not use a food processor or electric mixer). Add more water if stew thickens. Add half of the Fresh Coriander and simmer on low heat for and additional 30 minutes.
10 minutes before serving add Rolled Oats, gently stir and ensure oats are soft.
Serve in a soup bowl garnishing with the remaining fresh Coriander Leaves.
Questions ? Ask a specialist
