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Lebanese Main course

Chicken with Wild Thyme

0
60 Min
Easy

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: here

1700 g
Onions, raw
8 g
Oil, corn, peanut, and olive
2000 g
Chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
25 g
Thyme, fresh
22 g
MAGGI® Powder Chicken Bouillon
700 g
Bread, naan, plain, commercially prepared, refrigerated
20 g
Lemons, raw, without peel
0.5 cup
Nuts, pine nuts, dried
1000 g
Water, bottled, generic

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Nutrition Value

Fats
24.77 g
Protein
91.4 g
Carbohydrates
89.14 g
Energy
951.69 kcal
Information per serving
Lets Cook

Instruction

60 Minutes
Step 1
0 Min
In a deep pot, sauté onions in olive oil until golden. Stir in 4 teaspoons of zaatar. Remove from the pot and keep warm.
Step 2
0 Min
In the same pot, add hot water, 2 teaspoons zaatar, MAGGI® Powder Chicken Bouillon and chicken pieces. Gently simmer over medium heat until the chicken is fully cooked. Remove the chicken from the broth, arrange on a baking sheet and sprinkle with the remaining zaatar. Roast in a preheated oven until golden on top.
Step 3
0 Min
Meanwhile, soak 2 bread loaves in stock and lay flat on a serving platter. Spoon half of the prepared onion on top and repeat for the remaining bread and onions. Spoon the remaining stock over the bread to ensure it is soaked. Arrange the roasted chicken on top and garnish with pine seeds and a squeeze of lemon before serving.
Chicken with Wild Thyme

Step 1 of 3

In a deep pot, sauté onions in olive oil until golden. Stir in 4 teaspoons of zaatar. Remove from the pot and keep warm.

Chicken with Wild Thyme

Step 2 of 3

In the same pot, add hot water, 2 teaspoons zaatar, MAGGI® Powder Chicken Bouillon and chicken pieces. Gently simmer over medium heat until the chicken is fully cooked. Remove the chicken from the broth, arrange on a baking sheet and sprinkle with the remaining zaatar. Roast in a preheated oven until golden on top.

Chicken with Wild Thyme

Step 3 of 3

Meanwhile, soak 2 bread loaves in stock and lay flat on a serving platter. Spoon half of the prepared onion on top and repeat for the remaining bread and onions. Spoon the remaining stock over the bread to ensure it is soaked. Arrange the roasted chicken on top and garnish with pine seeds and a squeeze of lemon before serving.

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