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Ingredients 10 items

  • 3 medium onions or 450 g
  • 2 tablespoons olive oil
  • 5 cloves garlic crushed
  • 1 cup coriander leaves or 75 g chopped
  • 3 cups water or 750 ml
  • 3 cubes MAGGI Less Salt Chicken Stock
  • 60 ml or ¼ cup lemon juice
  • 500 g boneless and skinned chicken breasts cut into cubes
  • 1 cinnamon stick
  • 500 g frozen Mulukhiya thawed

How to prepare

  1. Bake the onions in a 200°C preheated oven for 45 minutes or until onions are baked, remove from oven, peel and chop.
  2. Warm olive oil in a large pan, add garlic, coriander and cook over medium heat for 2-3 minutes.
  3. Add water, MAGGI Less Salt Chicken Stock cubes, and lemon juice. Add baked onions, bring to a boil cover, and simmer on low heat for 10 minutes.
  4. Use a stick blender or kitchen mixer and puree the stock until smooth. Add chicken cubes, cinnamon stick and mulukhiya. Simmer for 15-20 minutes or until chicken becomes tender.
  5. Serve with toasted bread and cooked rice.

Nutritional informations

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