1 tablespoon vegetable oil
1 medium skinned chicken breast fillet or 1 kg, cut into pieces
2 medium onions or 300 g, finely chopped
4 cups water or 1 liter, hot
1 teaspoon ground turmeric
1 teaspoon ground cardamom
2 cubes MAGGI Chicken Stock or 20 g
2 cups prune or 400 g, pits removed
3 medium carrots or 250 g, peeled and cut to 2cm pieces
1 teaspoon saffron filament
3 tablespoons lemon juice
1 tablespoon lemon zest

Heat Vegetable Oil in a soup pot and fry Chicken until golden, add Onions and continue to cook on medium heat until onions are soft, about 15 minutes.

Add Water, Turmeric, Cardamom, and MAGGI Chicken Stock and allow to simmer on medium heat until chicken is fully cooked. About 45 minutes.

Add Prunes, Carrots, Saffron, Lemon Juice and Zest and simmer on low heat for another 20 minutes until carrots are tender.

Serve with flat bread or white rice.


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