- 1 tablespoon olive oil
- 10 baby onions peeled
- 650 g skinned chicken breasts cut into large cubes
- 1½ teaspoons dried ginger powder
- ¼ teaspoon white ground pepper
- 2 tablespoons fresh parsley chopped
- 2 tablespoons coriander leaves chopped
- 1 medium tomato or 150 g, peeled and chopped
- 2 small cinnamon sticks
- 1 pinch saffron filaments
- 2½ cups water or 625 ml
- 2 cubes MAGGI Less Salt Chicken Stock
- 1 medium carrot or 150 g, cut into thick round slices
- 10 green olives seeded and sliced
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