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Step 1
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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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Step 2
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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 cube MAGGI® Chicken Bouillon.
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Step 3
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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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Step 4
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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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Step 5
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Cover the grilled kebabs with foil to keep them warm and set them aside.
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Step 6
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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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Step 7
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Add the sumac, parsley and the remaining cube of MAGGI® Chicken Bouillon and stir.
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Step 8
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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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Step 9
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Serve kebabs next to steamed rice or garden salad.