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Ingredients 17 items

  • 1 kg or 8 pieces of skinned chicken drumsticks
  • 1 large onion or 200 g, chopped
  • 6 cloves crushed garlic
  • 35 g or ½ cup fresh parsley chopped
  • 15 g or ¼ cup fresh mint finely chopped
  • 1 teaspoon ground cardamom
  • 0.58 g Saffron filaments
  • 60 ml or ¼ cup olive oil
  • 60 ml or ¼ cup lemon juice
  • 3 medium sized tomatoes or 450 g, cut into small cubes
  • 2 small cinnamon sticks
  • 1 Orange zest
  • 2 cups or 500 ml of water
  • 2 cubes MAGGI Chicken Stock
  • 1 tin canned chickpeas or 400 g, drained
  • 130 g prunes cut as half
  • 50 g or 1/3 cup black olives

How to prepare

  1. In a large bowl, combine chicken, onions, garlic, parsley, mint, cardamom, saffron, olive oil and lemon juice. Toss all the ingredients well. Cover and refrigerate for a minimum of 5 hours or over night to marinate.
  2. To cook, heat a large pot, add chicken pieces with the marinade sauce, cook over medium to high heat for 5 to7 minutes or until chicken pieces are light golden brown.
  3. Add tomato, cinnamon sticks, orange zest, water, MAGGI Chicken Stock cubes and chickpeas.
  4. Bring to a boil, cover and simmer for 35 minutes or until the chicken pieces become tender.
  5. Stir in prunes and olives and simmer for another 5 minutes.
  6. Remove cinnamon sticks and serve with couscous.

Nutritional informations

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