- 3 tablespoons Olive oil
- 1 kg whole chicken, skinned
- 2 medium Onions
- 1 cup pine seeds
- 1 cup Frike
- 3 cloves Garlic
- 3 cubes MAGGI Chicken Stock
- 1 tablespoon ground cumin
- 2 whole cardamom pods
- 3 cups Water
- 1 tin cooked chickpeas
- 1 cup cooked white beans
- 1 lemon juice
- 3 tablespoons Coriander leaves
Chicken Pulses
INGREDIENTS
Chicken Pulses with
Chicken Pulses with 
- 3 tablespoons Olive oil
- 1 kg whole chicken, skinned
- 2 medium Onions
- 1 cup pine seeds
- 1 cup Frike
- 3 cloves Garlic
- 3 cubes MAGGI Chicken Stock
- 1 tablespoon ground cumin
- 2 whole cardamom pods
- 3 cups Water
- 1 tin cooked chickpeas
- 1 cup cooked white beans
- 1 lemon juice
- 3 tablespoons Coriander leaves
NUTRITIONAL INFORMATION
Chicken Pulses with
Chicken Pulses with
- Energy 811 (Kcal)
- Protein 51 (g)
HOW TO PREPARE
Chicken Pulses with
Chicken Pulses with
1
Heat oil in a large pot, fry chicken till it becomes golden brown. Remove from heat and set aside.
2
In the same pot, add and cook onions and pine seeds for 4-5 minutes. Add Frike, garlic, MAGGI Chicken Stock cubes, cumin and cardamom stir for 2-3 minutes.
3
Add water, cover and simmer for 25 minutes.
4
Return chicken to the pot, add chickpeas, cover and simmer for 25-30 minutes or until chicken is tender.
5
Add cooked white beans, lemon juice and coriander; cook for 5 more minutes.
6
Serve with vermicelli cooked rice.
REVIEWS
Chicken Pulses with
