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Chicken Ablama
0'
Not included in this recipe
Peanuts
Fish
Crustaceans
Ingredients
Servings
-
7 Portions
+
Vegetable oil, palm kernel
3 tablespoons Vegetable oil, palm kernel
Whole chicken, skinned and cut into 8 pieces
2 Units Whole chicken, skinned and cut into 8 pieces
Onion
20 Smalls Onion
Nuts, pine nuts, dried
1/4 cup Nuts, pine nuts, dried
Mushrooms, white, raw
3 cups Mushrooms, white, raw
Flour
15 grams Flour
fresh lemon juice
1/4 cup fresh lemon juice
Water
5 cups Water
MAGGI® Chicken Bouillon
3 cubes MAGGI® Chicken Bouillon
Ground Black Pepper
1/2 teaspoon Ground Black Pepper
Fresh parsley, chopped
2 tablespoons Fresh parsley, chopped
salt
1 gram salt
Ground Black Pepper
1 gram Ground Black Pepper
Chicken Ablama
Nutri value
| Carbohydrates | 23.33 g |
| Energy | 221.8 kcal |
| Fat | 11 g |
| Protein | 10.15 g |
| Fiber | 4.28 g |
| Sodium | 904.84 g |
| Sugar | 12.99 g |
Instructions
6 Steps
40'
Total
5'Preparation
40'Cooking
0'Waiting
Step by step
1 of 6
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Step 1
Heat the oil in a large pot, fry chicken pieces until they become slightly golden brown. Remove and set aside.
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2 of 6
0'
Step 2
In the same pot, add onions, pine seeds and sauté for 4 to 5 mins.
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3 of 6
0'
Step 3
Add mushrooms, flour and mix well carefully.
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4 of 6
0'
Step 4
Add lemon juice, stir rapidly, then add the water, MAGGI® Chicken Bouillon cubes, black pepper and stir carefully until the sauce is homogeneous.
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5 of 6
0'
Step 5
Return the chicken pieces to the sauce, cover and cook on low heat for 25 mins or until chicken becomes well cooked.
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6 of 6
0'
Step 6
Add the parsley, adjust the taste with salt and pepper if needed, stir and remove from heat.
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Chicken Ablama
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