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Chicken Pepper Dolma

Name: Chicken Pepper Dolma
Cook time: 35 s
Total time: 35 s
Yield: 6
Cuisine: Turkish
Ingredients: 1 gram For the stuffing:; 12 Large Chilli pepper; 400 grams Skinned chicken breast fillet cut into cubes; 30 grams Green olive; 30 grams Pistachios coarsely chopped; 1 large Shallots chopped finely; 3 Cloves Garlic finely chopped; 1/2 teaspoon Ground coriander; 1/2 teaspoon Ground Black Pepper; 1 teaspoon Ground all spice; 1 cube Maggi® Chicken Stock; 1 gram For the sauce:; 4 Large Tomatoes diced; 1 Medium Onions finely chopped; 1 tablespoon Sumac; 2 tablespoons Olive oil; 2 tablespoons Parsley fresh; 1 cube Maggi® Chicken Stock

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Basic ingredients, quick prep and great flavor—all reasons that this dish is a classic! Check out other recipes in MAGGI® Arabia for more home cooking inspirations

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Ingredients

6 Servings

This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:

ingredient_quantity

recipe ingredient

Condiment:

1 g

Chilli pepper

12 large

Skinned chicken breast fillet, cut into cubes

400 g

Sliced black olives

30 g

Pistachios, coarsely chopped

30 g

Leek, cleaned and finely chopped

1 large

Garlic, finely chopped

3 Cloves

Ground coriander

0.5 tsp

Ground Black Pepper

0.5 tsp

Ground all spice

1 tsp

Maggi® Chicken Bouillon

1 cube

Condiment:

1 g

Tomato, diced

4 large

Onions, finely chopped

1 Medium

Sumac

1 tbsp

Olive oil

2 tbsp

Parsley, fresh

2 tbsp

Maggi® Chicken Bouillon

1 cube

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Nutritional Information

Carbohydrates

29.33 g

Energy

311.46 kcal

Fats

11.59 g

Protein

28.12 g

Recipe steps

0 min

دولمة الدجاج بالفلفل - media description

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Open the chilies using a sharp knife and take the top part only. Remove the seeds and keep them aside.

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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 c

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Form long rolls from the chicken filling (try to keep the chili corns of the same size). Then stuff each chili with this mixture.

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Brush the grill or your baking tray with some oil. Grill the stuffed chilies from both sides (8 mins for each side).

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Cover the grilled kebabs with foil to keep them warm and set them aside.

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In a saucepan, heat the olive oil and add the onion, then the tomatoes and stir for 5 mins until they soften.

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Add the sumac, parsley and the remaining cube of MAGGI® Chicken Bouillon and stir.

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Place sauce in an oven-proof dish, arrange stuffed chilies over the sauce and bake in preheated oven at 180°C for 25 mins.

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Serve kebabs next to steamed rice or garden salad.

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Anonymous (not verified)

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Really good!

05/11/2022 09:51 CEST

Atul Akash (not verified)

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05/05/2022 01:18 CEST

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Chicken Pepper Dolma

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