- 1.5 kg Chicken cut into pieces
- 6 cups Water
- 2 tablespoons Vegetable oil
- 3 medium Onions finely chopped
- 3 cloves Garlic crushed
- 1 small fresh ginger peeled and crushed
- 1 tablespoon Tomato paste
- 2 large Potatoes cut into large cubes
- 4 baby Marrows peeled and cut into thick slices
- 2 medium Eggplants peeled and cut into cubes
- 4 medium Tomatoes chopped
- 3 dried limes pierced
- 2 small green chili peppers chopped
- 3 cubes MAGGI Chicken Stock
- 1 tablespoon Arabic mixed spicess
- 1 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 1 teaspoon Curry powder
- 1 teaspoon Garlic powder
- 1 teaspoon ground coriander
- 1 teaspoon whole cardamom pods
- 0.4 teaspoon Chili pepper
- 1 medium green bell pepper cut in thick pieces
- 1 cup Coriander leaves chopped
- 15 loaves Markouk bread
Chicken Threed
INGREDIENTS
Chicken Threed with
Chicken Threed with 
- 1.5 kg Chicken cut into pieces
- 6 cups Water
- 2 tablespoons Vegetable oil
- 3 medium Onions finely chopped
- 3 cloves Garlic crushed
- 1 small fresh ginger peeled and crushed
- 1 tablespoon Tomato paste
- 2 large Potatoes cut into large cubes
- 4 baby Marrows peeled and cut into thick slices
- 2 medium Eggplants peeled and cut into cubes
- 4 medium Tomatoes chopped
- 3 dried limes pierced
- 2 small green chili peppers chopped
- 3 cubes MAGGI Chicken Stock
- 1 tablespoon Arabic mixed spicess
- 1 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 1 teaspoon Curry powder
- 1 teaspoon Garlic powder
- 1 teaspoon ground coriander
- 1 teaspoon whole cardamom pods
- 0.4 teaspoon Chili pepper
- 1 medium green bell pepper cut in thick pieces
- 1 cup Coriander leaves chopped
- 15 loaves Markouk bread
NUTRITIONAL INFORMATION
Chicken Threed with
Chicken Threed with
- Energy 832 (Kcal)
- Protein 51 (g)
- Carbohydrate 71 (g)
- Total Fat 38 (g)
HOW TO PREPARE
Chicken Threed with
Chicken Threed with
1
Place chicken cuts in a large pot, cover with the water, and bring to boil skimming froth as it appears, cover and cook on low heat for 20 minutes. Drain and reserve stock.
2
Heat oil in a large pot, add and cook onions until golden brown. Add garlic, ginger, tomato paste, potato, baby marrows, eggplant, tomatoes, dried lime, stir and cook for 3-4 minutes.
3
Add the chicken cuts, the reserved chicken stock, Maggi Chicken Stock cubes, all spices and bell pepper.
4
Bring to boil, cover and simmer for 10 minutes.
5
Add coriander, simmer for another 10 minutes or until potato and chicken are tender.
6
Place the bread in layers on a large serving dish, or break it into pieces.
7
Spoon first the stock over the bread, then spoon the meat, the vegetable and the rest of the stock.
8
Serve immediately.
REVIEWS
Chicken Threed with
