- 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
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)
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.
REVIEWS
Yemeni Chicken with Potato in Oven with
