Turkish
Main course
Chicken Pepper Dolma
35Min
Easy
1 g
For the stuffing:
12 large
Chilli pepper
400 g
Skinned chicken breast fillet, cut into cubes
30 g
Green olive
30 g
Pistachios, coarsely chopped
1 large
Shallots, chopped finely
3 Cloves
Garlic, finely chopped
0.5 tsp
Ground coriander
0.5 tsp
Ground Black Pepper
1 tsp
Ground all spice
1 cube
Maggi® Chicken Bouillon
1 g
For the sauce:
4 large
Tomatoes, diced
1 Medium
Onions, finely chopped
1 tbsp
Sumac
2 tbsp
Olive oil
2 tbsp
Parsley, fresh
1 cube
Maggi® Chicken Bouillon
.
Nutrition Value
Information per serving
Instruction
35 Minutes
Step 1
Open the chilies using a sharp knife and take the top part only. Remove the seeds and keep them aside.
Step 2
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.
Step 3
Form long rolls from the chicken filling (try to keep the chili corns of the same size). Then stuff each chili with this mixture.
Step 4
Brush the grill or your baking tray with some oil. Grill the stuffed chilies from both sides (8 mins for each side).
Step 5
Cover the grilled kebabs with foil to keep them warm and set them aside.
Step 6
In a saucepan, heat the olive oil and add the onion, then the tomatoes and stir for 5 mins until they soften.
Step 7
Add the sumac, parsley and the remaining cube of MAGGI® Chicken Bouillon and stir.
Step 8
Place sauce in an oven-proof dish, arrange stuffed chilies over the sauce and bake in preheated oven at 180°C for 25 mins.
Step 9
Serve kebabs next to steamed rice or garden salad.
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