Skip to main content

Ingredients 12 items

  • 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

  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 informations

Discover other recipes

Yemeni Meat Stew

Yemeni Meat Stew




Lamb Salona

Chat with us