Iranian Gheymeh Chicken

Name: Iranian Gheymeh Chicken
Prep time: PTM
Cook time: PTM
Ingredients: 2 tablespoons Vegetable oil; 1 large Onion; 2 teaspoons ground turmeric; 1 teaspoon ground black pepper; 1 teaspoon dried lime powder; 1 pinch ground saffron; 1 kg Chicken; 2.5 tablespoons Tomato paste; 1 cup dried chickpeas; 4.5 cups Water; 2 cubes MAGGI Chicken Stock

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0:55

INGREDIENTS
HOW TO PREPARE
NUTRITIONAL INFORMATION
REVIEWS

2 tablespoons Vegetable oil
1 large Onion
2 teaspoons ground turmeric
1 teaspoon ground black pepper
1 teaspoon dried lime powder
1 pinch ground saffron
1 kg Chicken
2.5 tablespoons Tomato paste
1 cup dried chickpeas
4.5 cups Water
2 cubes MAGGI Chicken Stock

INGREDIENTS

Iranian Gheymeh Chicken with

2 tablespoons Vegetable oil
1 large Onion
2 teaspoons ground turmeric
1 teaspoon ground black pepper
1 teaspoon dried lime powder
1 pinch ground saffron
1 kg Chicken
2.5 tablespoons Tomato paste
1 cup dried chickpeas
4.5 cups Water
2 cubes MAGGI Chicken Stock

HOW TO PREPARE

Iranian Gheymeh Chicken with

Heat oil in a large saucepan, cook onions for 4-5 minutes or until tender.

Add turmeric powder, black pepper, lime powder, saffron and the chicken. Stir for 3-4 minutes. Add tomato paste and stir for 1-2 minutes.

Add the chickpeas, water and MAGGI Chicken Stock cubes. Bring to a boil then reduce the heat. Cover and simmer for 45 minutes or until the chicken and chickpeas are cooked. Add more water if needed.

Serve with cooked rice.

NUTRITIONAL INFORMATION