- 6 tomatoes
- 1 large onion
- 1 tablespoon vegetable oil
- 1 clove garlic
- 2 cubes MAGGI® Chicken Bouillon
- 6 cups hot water
- 1 teaspoon cinnamon powder
- 1200 g chicken breast
- 2 cups freekeh
- 1 tablespoon olive oil
- 4 -5 tablespoon pine nuts
- For yoghurt mix:
- 2 cups yoghurt
- 2 tablespoons tahini
- 1 tablespoons lemon
- 1 cucumber
- 3 cloves garlic
- Mint for garnish
Stuffed Tomatoes with Chicken Freekeh
INGREDIENTS
Stuffed Tomatoes with Chicken Freekeh with
Stuffed Tomatoes with Chicken Freekeh with 
- 6 tomatoes
- 1 large onion
- 1 tablespoon vegetable oil
- 1 clove garlic
- 2 cubes MAGGI® Chicken Bouillon
- 6 cups hot water
- 1 teaspoon cinnamon powder
- 1200 g chicken breast
- 2 cups freekeh
- 1 tablespoon olive oil
- 4 -5 tablespoon pine nuts
- For yoghurt mix:
- 2 cups yoghurt
- 2 tablespoons tahini
- 1 tablespoons lemon
- 1 cucumber
- 3 cloves garlic
- Mint for garnish
HOW TO PREPARE
Stuffed Tomatoes with Chicken Freekeh with
Stuffed Tomatoes with Chicken Freekeh with
1
In a large pot, sauté onions in vegetable oil until golden. Add garlic and cook the chicken until it’s golden. Then add MAGGI® Chicken Bouillon, hot water and cinnamon and bring to a boil.
2
Remove the chicken, keep it warm and reserve the stock.
3
In a separate nonstick pot, toss freekeh in olive oil over medium heat. Gradually add the reserved broth from the chicken in batches until the freekeh is fully cooked and tender.
4
Prepare the yoghurt mix and set aside.
5
Cut the tomatoes in half and empty the insides. Stuff them with freekeh and chicken on top and place them in the oven
6
When the tomatoes are cooked, remove from the oven, place 1 tablespoon of yoghurt on top of the stuffed tomatoes, and garnish with toasted pine seeds.
7
Serve with salad and the rest of the yoghurt on the side.
NUTRITIONAL INFORMATION
Stuffed Tomatoes with Chicken Freekeh with
Stuffed Tomatoes with Chicken Freekeh with
- Energy 438 (Kcal)
- Protein 21 (g)
- Carbohydrate 23 (g)
- Total Fat 29 (g)
REVIEWS
Stuffed Tomatoes with Chicken Freekeh with
