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INGREDIENTS

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
HOW TO PREPARE

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 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 INFORMATION

Chicken Threed with

Source: https://www.maggime.com/en/recipes/Chicken Threed/14650

  • Energy 832 (Kcal)
  • Protein 51 (g)
  • Carbohydrate 71 (g)
  • Total Fat 38 (g)
REVIEWS

Chicken Threed with

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