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Ingredients 17 items

  • 1 large or 1200 g whole chicken
  • 2 tablespoons olive oil
  • 1 medium onion or 125 g, sliced
  • 2 cloves garlic
  • 1 small green capsicum pepper or 100 g, seeded and cut into thin slices
  • 1 small red capsicum pepper or 100 g cut into thin slices
  • 1 small Capsicum pepper, yellow or 100 g cut into thin slices
  • 1 tablespoon plain flour
  • 1 pinch ground black pepper
  • 1 pinch mild paprika
  • 1 pinch chili powder
  • 1 pinch ground cumin
  • 1 pinch ground coriander
  • 1 medium tomato or 150 g, peeled and cut into thin slices
  • 3 tablespoons tomato paste
  • 2 cubes MAGGI Chicken Stock
  • 2½ cups or 625 ml of water

How to prepare

  1. Roast the chicken in a 200°C preheated oven for 45-50 minutes or until chicken is cooked and golden brown in color.
  2. Meanwhile, warm olive oil in a medium saucepan. Add and cook onions for 2-3 minutes or until it becomes tender. Then add in the garlic, capsicums, and stir for 2 minutes then add flour and stir for few seconds.
  3. Add the black pepper, sweet paprika, red chili pepper, cumin, coriander tomato, tomato paste and MAGGI Chicken Stock cubes, stir for 3 minutes then add water.Bring to a boil and simmer over medium heat for 10 minutes with occasional stirring.
  4. Cut the roasted chicken into pieces and place in a serving platter and pour the sauce over and serve.

Nutritional informations

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