Chicken Pepper Dolma
Not included in this recipe
Ingredients
Servings
Nutri value
| Carbohydrates | 29.32 g |
| Energy | 311.46 kcal |
| Fat | 11.59 g |
| Protein | 28.12 g |
| Fiber | 6.27 g |
| Sodium | 732.44 g |
Instructions
Total
0'Preparation
35'Cooking
0'Waiting
Step by step
Open the chilies using a sharp knife and take the top part only. Remove the seeds and keep them aside.
Meanwhile in a deep bowl, mix the minced chicken breasts with olives, pistachios, shallots, garlic and season the mixture with coriander, pepper, allspice and 1 cube MAGGI® Chicken Bouillon.
Form long rolls from the chicken filling (try to keep the chili corns of the same size). Then stuff each chili with this mixture.
Brush the grill or your baking tray with some oil. Grill the stuffed chilies from both sides (8 mins for each side).
Cover the grilled kebabs with foil to keep them warm and set them aside.
In a saucepan, heat the olive oil and add the onion, then the tomatoes and stir for 5 mins until they soften.
Add the sumac, parsley and the remaining cube of MAGGI® Chicken Bouillon and stir.
Place sauce in an oven-proof dish, arrange stuffed chilies over the sauce and bake in preheated oven at 180°C for 25 mins.
Serve kebabs next to steamed rice or garden salad.
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Chicken Pepper Dolma
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