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Step 1
1 Min
Dissolve 2 cubes MAGGI® Chicken Bouillon or 20 g cubes in 1000 ml of hot water and set aside.
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Step 2
1 Min
Place cleaned chicken thighs in a large pot, add MAGGI® Chicken Bouillon, bay leaves, cinnamon and emirati spices and bring to a boil. Simmer for 2 hrs or until chicken is fully cooked. Strain the stock through a sieve; remove cooked chicken meat discarding bones and bay leaves.
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Step 3
1 Min
In a separate pot, heat vegetable oil, sauté onions until golden, add tomato paste and sauté for an additional 2-3 mins. Add ginger, garlic, tomato puree and bring to boil.
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Step 4
1 Min
Add the reserved chicken stock, lentils, lime powder and green chili, cover and simmer until lentils are fully cooked for about 1 hr.
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Step 5
1 Min
Add boneless cooked chicken pieces and gently mash using a potato masher until chicken is turned into shreds and lentils are ½ mashed (do not use a food processor or electric mixer). Add more water if stew thickens.Add half of the fresh coriander and simmer on low heat for and additional 30 mins.
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Step 6
1 Min
Add rolled oats 10 mins before serving. Gently stir and ensure oats are soft.
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Step 7
1 Min
Serve in a soup bowl garnishing with the remaining fresh coriander leaves.
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Step 8
1 Min
Serve with flat-bread or rice.
