Skip to main content

Ingredients 14 items

  • 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

How to prepare

  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.

Nutritional informations

Discover other recipes

Lemon Chicken

Lemon Coconut Chicken

Eggplant Fatteh with Meat and Keshk

Eggplant Fatteh with Meat and Keshk

Yemeni Meat Stew

Yemeni Meat Stew

Chat with us