Roasted Chicken With Mushroom Ragout | MAGGI® Arabia

Roasted Chicken with Mushroom Ragout and Almonds Wild Rice

East meets west with this Roasted Chicken with Mushroom Ragout and Almonds Wild Rice recipe. Check out other recipes in MAGGI® Arabia for more home cooking inspirations.


  • 600 g chicken breasts
  • For the marination:
  • 2 garlic cloves, crushed
  • 1 pinch of thyme
  • 1 pinch of rosemary
  • 1 pinch of white pepper
  • 1 teaspoon dijon mustard
  • Juice of 1 lemon
  • Crushed black pepper
  • For the wild rice:
  • 1¾ cups wild rice
  • ½ cup almond flakes
  • 1 white onion, chopped
  • 1 liter water
  • 1 cube MAGGI® Chicken Bouillon Less Salt
  • 1 tablespoon butter
  • For the ragout:
  • 2 cups water
  • 1 cube MAGGI® Chicken Bouillon Less Salt
  • Juice of 1 lemon
  • 400 g fresh white mushrooms, halved
  • 1 white onion, finely chopped
  • 1 tablespoon butter
  • Juice of 2 limes
  • 150 g reduced fat cream

How to Prepare

  1. Marinate the chicken breasts with all the marination ingredients.
  2. Wash the rice; sauté the almond flakes in a pan until golden in color. Then add the white onion and sweeten on low heat for 5 mins. Add the rice with the 1 liter of water, MAGGI® Chicken Bouillon Less Salt and the butter. Cover with aluminium foil very tightly and cook in a preheated oven at 160 °C for 1½ hours or until the water is completely evaporated.
  3. While the rice is being cooked, and just half an hour before it finishes, put the marinated chicken in the oven for 30 mins, and let them finish together.
  4. For the ragout, boil the water with the MAGGI® Chicken Bouillon Less Salt cube and lemon juice, and then dip the mushrooms in that water for 5 mins. Sauté the chopped onion with the butter; add the lime juice, mushrooms and cream and simmer for 10 mins. Serve in hot serving platters with the chicken on top and rice aside.
  5. Cooking tip: Wild rice will always remain aldente.

Nutritional Info

Energy: 457.00 Kcal
Protein: 36.00 g
Carbohydrate: 51.00 g
Fats: 13.00 g

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