Ingredients Jump to Instructions ↓

  1. 1 kg chicken, cut into pieces

  2. 6 cups water or 1500 ml 2 tablespoons vegetable oil

  3. 3 medium onions or 500 g, finely chopped 3 cloves garlic, crushed

  4. 1 small fresh ginger, peeled and crushed

  5. 1 tablespoon tomato paste

  6. 2 large potatoes or 500 g, cut into large cubes 4 baby marrows or 500 g, peeled and cut into thick slices

  7. 2 medium eggplants or 500 g, peeled and cut into large cubes

  8. 4 medium tomatoes or 600 g, chopped 3 dried limes, pierced

  9. 2 small green chili peppers, chopped

  10. 3 cubes MAGGI® Chicken Bouillon

  11. 1 tablespoon arabic mixed spicess

  12. 1 teaspoon ground cinnamon

  13. 1 teaspoon ground turmeric

  14. 1 teaspoon curry powder

  15. 1 teaspoon garlic powder

  16. 1 teaspoon ground coriander

  17. 1 teaspoon whole cardamom pods teaspoon chili pepper

  18. 1 medium green bell pepper or 150 g, cut into thick slices 1 cup coriander leaves or 75 g, chopped 15 loaves markouk bread

Instructions Jump to Ingredients ↑

  1. Preparation Place chicken cuts in a large pot, cover with the water, and bring to boil skimming froth as it appears, cover and cook on low heat for 20 minutes. Drain and reserve stock. Heat oil in a large pot, add and cook onions until golden brown. Add garlic, ginger, tomato paste, potato, baby marrows, eggplant, tomatoes, dried lime, stir and cook for 3-4 minutes. Add the chicken cuts, the reserved chicken stock, MAGGI® Chicken Bouillon cubes, all spices and bell pepper. Bring to boil, cover and simmer for 10 minutes. Add coriander, simmer for another 10 minutes or until potato and chicken are tender. Place the bread in layers on a large serving dish, or break it into pieces. Spoon first the stock over the bread, then spoon the meat, the vegetable and the rest of the stock. Serve immediately.


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