Chicken Pepper Dolma
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: here
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Step 1 of 9
Open the chilies using a sharp knife and take the top part only. Remove the seeds and keep them aside.
Step 2 of 9
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 of 9
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 of 9
Brush the grill or your baking tray with some oil. Grill the stuffed chilies from both sides (8 mins for each side).
Step 5 of 9
Cover the grilled kebabs with foil to keep them warm and set them aside.
Step 6 of 9
In a saucepan, heat the olive oil and add the onion, then the tomatoes and stir for 5 mins until they soften.
Step 7 of 9
Add the sumac, parsley and the remaining cube of MAGGI® Chicken Bouillon and stir.
Step 8 of 9
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 of 9
Serve kebabs next to steamed rice or garden salad.