ingrédient :
- 3 tablespoons vegetable oil
- 1½ kg whole chicken, cut into pieces
- 3 tablespoons tomato paste
- 3 medium tomatoes or 450 g, peeled and pureed
- 4 cloves garlic, peeled
- 3 dried limes
- 2 cubes MAGGI Chicken Stock
- 3½ cups water or 875 ml
- 8 baby onions, peeled
- 1 medium potato or 300 g, cut into large cubes
- 1 cup canned chickpeas or 160 g
- 2 loaves iranian bread, cut into medium pieces
instructions:
Heat vegetable oil in a large non-stick saucepan, add and cook chicken pieces for 8-10 minutes from all sides until chicken changes to golden brown. Add tomato paste and stir for 3 minutes.
Add tomato pureed, garlic cloves, dried lime, MAGGI Chicken Stock cubes, baby onion and water. Bring to boil and simmer uncovered for 10 minutes over a low heat.
Add potato and chickpeas and simmer for 20 minutes or until vegetables and chicken are cooked.
Place the bread pieces over a large serving plate and pour on the stew sauce to soak the bread then place the remaining of the stew on top.
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