- 5 medium potatoes or 1250 g, cut into medium slices
- 2½ cups water or 625 ml
- 4 cloves garlic, crushed
- ½ cup coriander leaves or 35 g, chopped
- 2 cubes MAGGI Chicken Stock
- ½ teaspoon ground black pepper
- ½ teaspoon ground cardamom
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cumin
- 1 tablespoon corn flour
- 1 whole chicken, cut in to 8 pieces
- ¼ cup lemon juice
Yemeni Chicken with Potato in Oven
INGREDIENTS
Yemeni Chicken with Potato in Oven with
Yemeni Chicken with Potato in Oven with 
- 5 medium potatoes or 1250 g, cut into medium slices
- 2½ cups water or 625 ml
- 4 cloves garlic, crushed
- ½ cup coriander leaves or 35 g, chopped
- 2 cubes MAGGI Chicken Stock
- ½ teaspoon ground black pepper
- ½ teaspoon ground cardamom
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cumin
- 1 tablespoon corn flour
- 1 whole chicken, cut in to 8 pieces
- ¼ cup lemon juice
HOW TO PREPARE
Yemeni Chicken with Potato in Oven with
Yemeni Chicken with Potato in Oven with
1
In a saucepan add water, crushed garlic, chopped coriander (reserve 2 tablespoons of coriander for garnish), MAGGI Chicken Stock cubes, spices and corn-flour. Bring to boil and simmer for 5 minutes with constant stirring until the sauce slightly thickens.
2
In a 30cm x 24cm baking dish arrange the potatoes slices.
3
Pour prepared sauce to the potato then arrange on top the chicken pieces and bake in a 200˚C oven for 1 hour 30 minutes or until potatoes and chicken are cooked.
4
Pour lemon juice on top of the baked dish and garnish with the remaining chopped coriander then serve.
NUTRITIONAL INFORMATION
Yemeni Chicken with Potato in Oven with
Yemeni Chicken with Potato in Oven with
- Energy 535 (Kcal)
- Protein 35 (g)
- Carbohydrate 38 (g)
- Total Fat 26 (g)
REVIEWS
Yemeni Chicken with Potato in Oven with
