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Ingredients 13 items

  • 1 kg chicken
  • 3 teaspoons ground black pepper
  • 1.5 teaspoon ground coriander
  • 2 cloves Garlic
  • 1 tablespoon fresh breadcrumbs
  • 1 tablespoon Olive oil
  • 1 large Onion
  • 4 medium Tomatoes
  • 2 cubes MAGGI Less Salt Chicken Stock
  • 1.5 cups Water
  • 1 tablespoon dried oregano
  • 1 tablespoon fresh parsley
  • 500 g pasta

How to prepare

  1. Mix the minced chicken with black pepper, coriander powder, garlic and breadcrumbs until it forms a homogenous mixture. Divide the mixture into equal portions. Shape each portion into small balls.
  2. Warm olive oil in a large non stick-frying pan and cook the chicken balls in batches for 5-7 minutes or until they become golden brown. Remove from pan.
  3. Add the onions to the pan and cook them for 5 minutes or until they become tender. Add the tomatoes, MAGGI Less Salt Chicken Stock cubes, water and oregano.
  4. Return the chicken balls to the pan. Bring the ingredients to a boil, then cover and simmer over low heat for 15-20 minutes.
  5. Sprinkle chopped parsley.
  6. Serve with the cooked pasta.

Nutritional informations

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