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Ingredients 14 items

  • 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

How to prepare

  1. Warm olive oil in a large non-stick large pot and sauté the baby onion until changed in color then add the chicken and cook for 5 minutes. Add ginger powder, white pepper, parsley, coriander, tomato and cinnamon sticks and stir over a medium heat for another 5 minutes.
  2. Add saffron, water and MAGGI Less Salt Chicken Stock cubes. Bring the ingredients to boil and simmer over low heat for 10 minutes.
  3. Add the carrot and simmer for 15 minutes or until carrot and baby onion are cooked.
  4. Stir in sliced green olives and serve.

Nutritional informations

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