Iranian Gheymeh Chicken

How to prepare

1. Heat oil in a large saucepan, cook onions for 4-5 minutes or until tender.
2. Add turmeric powder, black pepper, lime powder, saffron and the chicken. Stir for 3-4 minutes. Add tomato paste and stir for 1-2 minutes.
3. Add the chickpeas, water and MAGGI Chicken Stock cubes. Bring to a boil then reduce the heat. Cover and simmer for 45 minutes or until the chicken and chickpeas are cooked. Add more water if needed.
4. Serve with cooked rice.