Chicken Ablama

Preparation Heat the oil in a large pot, fry chicken pieces until they become slightly golden brown. Remove and set aside. In the same pot, add onions, pine seeds and sauté for 4 to 5 minutes. Add mushrooms, flour and mix well carefully. Add lemon juice, stir rapidly, then add the water, MAGGI® Chicken Bouillon cubes, black pepper and stir carefully until the sauce is homogeneous. Return the chicken pieces to the sauce, cover and cook on low heat for 25 minutes or until chicken becomes well cooked. Add the parsley, adjust the taste with salt and pepper if needed, stir and remove from heat.