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دولمة الدجاج بالفلفل - media description

Chicken Pepper Dolma

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Easy

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35 Min

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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
Hot Water
1  g
482339
Chilli pepper
12  large
481878
Chicken fillet, cut into 1cm cubes.
400  g
Black olive
30  g
Pistachios, coarsely chopped
30  g
Shallots, chopped finely
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
Hot Water
1  g
Tomato, diced
4  large
Onions, finely chopped
1  Medium
Sumac
1  tbsp
Olive oil
2  tbsp
484159
Fresh parsley, chopped
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

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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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4.3 out of 5
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Anonymous (not verified)
Anonymous (not verified)
5

(No subject)

Really good!
05/11/2022 09:51 CEST
Atul Akash (not verified)
Atul Akash (not verified)
4

test

test
05/05/2022 01:18 CEST

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