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Ingredients 14 items

  • 1 tablespoon olive oil
  • 10 baby onions peeled
  • 1 kg whole chicken, skinned and cut into 8 pieces
  • 1.5 teaspoons dried ginger powder
  • 0.58 g 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
  • 3 cups or 750 ml water
  • 2 cubes MAGGI Chicken Stock
  • 1 medium carrot or 150 g, cut into thick round slices
  • 0.5 cup green olives or 75 g, pitted

How to prepare

  1. Warm olive oil in a large non-stick pot. 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 stick then stir over a medium heat for another 5 minutes.
  2. Add saffron, water and MAGGI Chicken Stock cubes. Bring the ingredients to a boil and simmer over low heat for 15 minutes.
  3. Add the carrot and simmer for 20 minutes or until all ingredients are cooked (add water if it’s needed).
  4. Stir in the green olives and serve.

Nutritional informations

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