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
NUTRITIONAL INFORMATION

Iranian Gheymeh Chicken with

  • Energy 349 (Kcal)
  • Protein 23 (g)
  • Total Fat 21 (g)
HOW TO PREPARE

Iranian Gheymeh Chicken with

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 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.
REVIEWS

Iranian Gheymeh Chicken with

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