Skip to main content

Ingredients 11 items

  • 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

  1. Heat oil in a large saucepan, cook onions for 4-5 minutes or until tender.
  2. 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.
  3. 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.
  4. Serve with cooked rice.

Nutritional informations

Discover other recipes

Yemeni Meat Stew

Yemeni Meat Stew




Lamb Salona

Chat with us