العصير الضأن والخضار راجوت - وصف وسائل الإعلام

Chicken Ablama

Name: Chicken Ablama
Prep time: 5 s
Cook time: 40 s
Total time: 40 s
Yield: 7
Cuisine: Lebanese
Ingredients: 3 tablespoons Vegetable oil palm kernel; 2 Units Whole chicken skinned and cut into 8 pieces; 20 Smalls Onion; 1/4 cup Nuts pine nuts dried; 3 cups Mushrooms white raw; 15 grams Flour; 1/4 cup fresh lemon juice; 5 cups Water; 3 cubes MAGGI® Chicken Bouillon; 1/2 teaspoon Ground Black Pepper; 2 tablespoons Fresh parsley chopped; 1 gram salt; 1 gram Ground Black Pepper

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Easy

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40 Min

Usually confused with a US state, Ablama is actually a Lebanese zucchini stuffed with meat and cooked in a tomato gravy. Try it out when you get your hands on these!

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Ingredients

7 Servings

Vegetable Oil

3 tbsp

Whole chicken, skinned and cut into 8 pieces

Onions, finely chopped

20 Smalls

pine seeds, toasted

0.25 cup

Mushrooms, chopped

3 cups

Flour

15 g

Lemon juice

0.25 cup

Water

5 cups

MAGGI® Chicken Bouillon

3 cubes

Ground Black Pepper

0.5 tsp

Parsley, fresh

2 tbsp

salt

1 g

Ground Black Pepper

1 g

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Nutritional Information

Carbohydrates

23.34 g

Energy

221.81 kcal

Fats

11.01 g

Protein

10.15 g

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Heat the oil in a large pot, fry chicken pieces until they become slightly golden brown. Remove and set aside.

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In the same pot, add onions, pine seeds and sauté for 4 to 5 mins.

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Add mushrooms, flour and mix well carefully.

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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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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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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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Chicken Ablama

Nutritional facts per serving

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