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INGREDIENTS

Chicken Zurbian with

  • 5 tablespoons vegetable oil
  • 3 medium onions or 375 g, sliced
  • 1 whole chicken or 1 kg, cut into 8 pieces
  • 8 small potatoes or 800 g, peeled
  • ½ teaspoon ground black pepper
  • ½ teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cardamom
  • 2 cubes MAGGI Chicken Stock
  • 13 cups water or 3¼ liters
  • Pinch of salt,to taste
  • 4 cups basmati rice or 800 g, washed and drained
  • Pinch of saffron filament, soaked in ¼ cup or 60ml boiling water

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HOW TO PREPARE

Chicken Zurbian with

1
In a large pot heat oil (reserve 1 tablespoon) and cook onions for 3-4 minutes or until they become tender. Add chicken pieces and peeled potatoes, stir for another 6-8 minutes or until chicken changes in color.
2
Add spices and MAGGI Chicken Stock cubes, stir then add 1 cup water (reserve 12 cups water). Simmer covered over low heat with occasional stirring for 30 minutes or until chicken and potatoes are cooked then set aside.
3
Meanwhile, add remaining water and salt in another large pot. Bring to boil then add the rice and cook over medium heat for 8-10 minutes or until the rice is ¾ way cooked. Remove the rice and drain.
4
Place the remaining 1 tablespoon of oil in a bottom of a large pot then add ½ quantity of the boiled rice and pour over the chicken mixture and cover with the remaining rice.
5
Sprinkle the saffron water on top. Cover and cook over low heat for 25 minutes or until rice is totally cooked.
6
Turn the rice over a large serving dish and serve.
NUTRITIONAL INFORMATION

Chicken Zurbian with

  • Energy 629 (Kcal)
  • Protein 26 (g)
  • Carbohydrate 81 (g)
  • Total Fat 21 (g)
REVIEWS

Chicken Zurbian with

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