Ever since I discovered Middle Eastern cuisine I can’t get enough of it. Especially not from ingredients such as dried fruit and herbs such as ras el hanout combined with meat and bulgur or couscous for example. And with that some bread with hummus or labne for dipping.
To stay reasonably close to home and without using all kinds of exotic ingredients and herbs, I came up with a delicious meal of potatoes, vegetables and meat with a Middle Eastern touch. I baked the chicken in cinnamon and served it with a Maggi cream sauce with almonds. This way you also get the less experimental eaters at the table 😉
Middle Eastern chicken with almond cream sauce
2 ADULTS AND 2 CHILDREN
400 g chickpeas, drained
Splash of olive oil
Pepper and salt Pinch of
Puff of cumin powder
1 bag MAGGI mashed potatoes natural
6 chicken drumsticks
1 tsp cinnamon
1 bag Maggi cream sauce
30 g slivered almonds, lightly toasted
Bunch of fresh coriander
Baking tray with baking paper
Meanwhile, place the chicken drumsticks in a bowl. Add a dash of olive oil and a pinch of cinnamon and toss to coat the meat well. Heat a frying pan and fry the chicken on all sides over high heat. Then bake them at a lower temperature for about 25 – 30 minutes. Tip: if you have a large oven, you can also put them in the oven for 30 minutes.
Source: Leukerecepten by leukerecepten-nl.
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