Wide Beans Chicken Stew

How to prepare

1. Let the chicken boil in water for 45 minutes or until it becomes tender. Remove from water and set aside to cool and reserve the chicken stock. In a different pot bring the beans to a boil then cover and simmer on low heat for 2 hours or until they become tender. Strain and set aside.
2. Heat oil in a pot and fry chopped onions for 2 minutes or until it becomes tender then add mashed garlic and sauté for 1 minute.
3. Add coriander and sauté for another minute. Add tomato cubes, tomato paste, 4 cups of chicken stock and MAGGI Chicken Stock cubes. Bring to boil and simmer for 10 minutes.
4. Remove chicken skin and bones and flake the chicken into big flakes.
5. Add chicken flakes, cinnamon powder and beans to the pot. Stir a little and bring to boil then simmer on low heat for 10 minutes.