Turkish Main course

Chicken Pepper Dolma

Name: Chicken Pepper Dolma
Prep time: PM0.00T
Cook time: PM35.00T
Total time: PM35.00T
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

35Min

Easy

Ingredients

6 Servings

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

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Nutrition Value

Information per serving

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.

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.