Ingredients Jump to Instructions ↓

  1. 3 MAGGI Chicken Flavor Bouillon Cubes - divided use

  2. 1/2 cup hot water

  3. 1 tablespoon butter

  4. 1 tablespoon olive oil

  5. 2 pounds boneless, skinless chicken breast halves, cut into 3 x 1-inch pieces 1 medium onion, chopped

  6. 1 (16-ounce) can garbanzo beans, drained

  7. 1 (14 1/2-ounce) can peeled and diced tomatoes, undrained

  8. 1 (14-ounce) can artichoke hearts, drained and cut into bite-sized pieces

  9. 1/2 cup grated carrot

  10. 1/4 cup dry white wine

  11. 1 tablespoon finely chopped garlic

  12. 1 tablespoon finely chopped fresh mint

  13. 1 tablespoon grated lemon peel

  14. 1 cup bulgur

  15. 1/2 cup finely chopped cucumber

  16. 1/3 cup finely chopped parsley

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 °F (175°C). Grease large casserole dish. Dissolve 2 bouillon cubes in hot water; set aside. Heat butter and oil in large skillet over medium-high heat. Add remaining bouillon cube; cook, stirring frequently, until bouillon is dissolved. Add chicken; cook, stirring frequently, for 5 to 7 minutes or until lightly browned. Remove chicken from skillet; set aside. Add onion to skillet. Cook, stirring occasionally, for 3 to 5 minutes or until tender. Add beans, tomatoes and juice, artichokes, carrot, wine, garlic, mint, lemon peel and bouillon mixture; cook, stirring frequently, for 2 to 3 minutes. Transfer to prepared casserole dish. Top with cooked chicken. Cover with foil. Bake for 30 minutes. Serve topped with cucumber and parsley.


Send feedback