Yogurt Chicken Recipe

Enjoy this delicious Mediterranean recipe of Yogurt Chicken.

Ingredients

• 1½ tablespoons ghee
• 1 kg chicken, cut into pieces
• 2 medium onions or 300 g, chopped
• ¼ cup pine seeds or 35 g
• 10 whole cardamom pods
• 1 cinnamon stick
• ½ tablespoon fresh ginger, chopped
• 2 cloves garlic, finely chopped
• ¼ teaspoon chili powder
• 2 teaspoons mild paprika
• 2 teaspoons plain flour
• 2 cubes MAGGI® Chicken Bouillon
• 1 cup water or 250 ml
• 1½ cups yoghurt or 375 ml

Preparation

• Heat ghee in a large saucepan, add and brown chicken pieces. Remove from pan.
• Add and cook onions, pine seeds, cardamom and cinnamon over medium heat for 5-7 minutes or until onion is golden brown.
• Add ginger, garlic, chili powder, paprika and flour. Stir for 1-2 minutes.
• Add MAGGI® Chicken Bouillon cubes, water, yogurt, and stir until sauce boils. Return chicken pieces to the pan. Cover and cook over low heat for 30 minutes or until chicken becomes tender.
• Serve with rice.
  

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Runner Beans with Tomato

Enjoy the Lebanese way of cooking Runner Beans with Tomato.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion or 125 g, sliced
• 800 g runner beans, trimmed and cut into 4 cm lengthwise
• 8 cloves garlic, sliced
• 2 medium tomatoes or 300 g, peeled and sliced
• 2 cubes MAGGI® Vegetable Bouillon
• 2 tablespoons tomato paste
• 3 cups water or 750 ml

Preparation

• Warm olive oil in a medium saucepan and sauté onion for 3 minutes or until onion is tender. Add the runner beans and stir over a medium heat for 10 minutes.
• Add garlic and tomato and stir occasionally for 4 minutes or until tomato is tender.
• Add MAGGI® Vegetable Bouillon cubes, tomato paste, water and bring to boil.
• Simmer over low heat uncovered with occasional stirring for 50 minutes or until beans is cooked (add water if it’s needed).

Serving tips : This dish can be served cold or hot.

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Spinach Lasagna with Mushrooms

Ingredients

• 9 spinach lasagna sheets
• 2 tablespoons olive oil
• 1 small onion or 100 g, chopped
• 1 cup white mushrooms or 100 g, sliced
• 1 cup brown mushrooms or 100 g, sliced
• 1 cup shiitake mushrooms or 100 g, sliced
• 1 medium tomato or 150 g, peeled and chopped
• 1 teaspoon dried oregano
• 1 sachet MAGGI® Bolognaise Mix
• 2 cups water or 500 ml
• For the béchamel sauce:
• 4 cups skimmed milk or 1 liter
• * 1 sachet MAGGI® Béchamel Mix
• * 1/3 cup grated parmesan cheese or 30 g

Preparation

• Boil spinach lasagna sheets according to the packaging instructions. Drain and cool under a running cold water and strain. Arrange the cooked lasagna sheets in a large tray lined with cling film and set them aside.
• Meanwhile, warm olive oil in a saucepan and fry chopped onion for 2 minutes or until it becomes tender.
• Add sliced mushrooms and sauté for 3 minutes then add the tomato and oregano and sauté for 3 minutes. Add MAGGI® Bolognaise Mix and water. Bring to boil with constant stirring to boil then simmer on low heat for 10 minutes. Set aside.
• Mix skimmed milk with MAGGI® Béchamel Mix . Bring to boil with constant stirring then simmer on low heat for 2 minutes or until sauce thickens. Set aside.
• Alternate layers in a large baking dish and as the following: Start with a layer of béchamel then a layer of lasagna. Add half of the portions of the mushroom bolognaise mixture and spoon some of béchamel sauce over then again a layer of lasagna. Add the remaining portion of the mushroom bolognaise mixture with some béchamel mixture followed by a layer of lasagna. Finally top with béchamel sauce and sprinkle the cheese on top.
• Bake in a 220˚C oven for 20 minutes or until the surface becomes golden in color.

Cooking tips : Avoid placing the cooked lasagna sheets on top of each other to prevent sticking after boiling.

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