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  • Olive oil 100 ml
  • Garlic, crushed 30 g
  • Onion, finely grated 100 g
  • Sundried tomatoes, slices 100 g
  • Ground coriander seeds 5 g
  • Cumin, powder 3 g
  • Black pepper 2 g
  • Molokhya leaves 200 g
  • Pine nuts, toasted 80 g
  • Lime juice 20 g
  • Chicken breast, 180 g each 10 pc
  • Water 100 ml
  1. Preparation:

    • Using a boning knife open a pocket it the side of each breast to be able to stuff it.
    • In a sauté pan over low-medium heat sauté the garlic then add the onion. Add the sundried tomatoes then the coriander, cumin powder, Knorr Chicken Stock Powder, and black pepper.
    • Cook for a minute before adding the Molokhya leaves cook for another minute or so, again stirring often.
    • Add pine nuts and cool the mixture down, add the lime juice.
    • Using a spoon start to spread the mixture evenly inside the pocket that you created.
    • In a hot skillet over medium high heat cook each chicken breast on each side for 3 minutes.
    • Then bake it in the oven for 10 minutes at 170°C.
    • Make sure to rest the chicken for few minutes before you slice it.