Stuffed Tomatoes with Chicken Freekeh
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 7
In a large pot, sauté onions in vegetable oil until golden. Add garlic and cook the chicken until it’s golden. Then add MAGGI® Chicken Bouillon, hot water and cinnamon and bring to a boil.
Step 2 of 7
Remove the chicken, keep it warm and reserve the stock.
Step 3 of 7
In a separate nonstick pot, toss freekeh in olive oil over medium heat. Gradually add the reserved broth from the chicken in batches until the freekeh is fully cooked and tender.
Step 4 of 7
Prepare the yoghurt mix and set aside.
Step 5 of 7
Cut the tomatoes in half and empty the insides. Stuff them with freekeh and chicken on top and place them in the oven
Step 6 of 7
When the tomatoes are cooked, remove from the oven, place 1 tablespoon of yoghurt on top of the stuffed tomatoes, and garnish with toasted pine seeds.
Step 7 of 7
Serve with salad and the rest of the yoghurt on the side.