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Ingredients 25 items

  • 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

How to prepare

  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 a 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.

Nutritional informations

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