MAGGI So Juicy Whole Roast Chicken

36 g

Take the guesswork out of whole roast chicken. With So Juicy, you'll have perfectly tender seasoned chicken every time.

    MAGGI So Juicy Whole Roast Chicken Features and Benefits

    • An easy way to prepare a seasoned whole roast chicken

    • Serve with your favourite veggies or side salad

    MAGGI So Juicy Whole Roast Chicken Nutrition Information

    Per 1/4 package (8.5 g)
    Amount
    % DV
    Calories
    30
    0 %
    Carbohydrate
    5 g
    2 %
    Fibre
    0 g
    0 %
    Sugars
    2 g
    0 %
    Fat
    0.3 g
    1 %
    Cholesterol
    0 mg
    0 %
    Saturated Fat
    0 g
    0 %
    Trans Fat
    0 g
    0 %
    Protein
    1 g
    0 %
    Sodium
    560 mg
    23 %
    Amount
    % DV
    Calcium
    2 %
    Iron
    4 %
    Vitamin A
    0 %
    Vitamin C
    2 %

    MAGGI So Juicy Whole Roast Chicken Ingredients

    Dehydrated vegetables (tomato, onion, garlic), salt maltodextrin spices potato starch, corn starch, autolyzed yeast extract, sugar, caramelized sugar, sunflower oil, citric acid, flavour (contains milk). May contain wheat, eggs, soy and mustard.
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    Latin Burgers with Caramelized Onions

    Latin cuisine prides itself on the depth and diversity of flavors that result from using local and readily available ingredients. Latin food is sometimes known for being spicy, it’s true – but it’s also hearty, sweet, savory, refined, comforting, healthy, smoky, salty, and over-the-top delicious – just like this dish. These zesty burgers combine chorizo, a spicy jalapeño relish and Maggi Liquid Seasoning for a super-craveable Latin flavor explosion!

    RECIPES

    Spicy Thai Coconut Soup

    This soup, otherwise known in Thailand as Tom Kha, gets its name from tom, meaning soup, and kha, meaning “galangal,” a type of aromatic root vegetable. Make this quick and easy Thai classic at home, fragrant with herbs and spices, for dinner tonight.

    RECIPES

    Nut-Free Rainbow Pad Thai

    Pad Thai was created in the 1930s in Thailand by Plaek Phibunsongkhram, who was the prime minister at the time. Noodles are economical to produce and could be dried and kept for long periods of time. The amount of rice used to make noodles was 50 per cent of what would be consumed if it was eaten unprocessed, so noodles essentially doubled Thailand’s rice stores. Colorful vegetables stir-fried with rice noodles and a lip-smacking sauce make this a delicious and easy alternative to take-out.

    RECIPES

    Tamarind Fish Sauce from Vietnam

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    RECIPES

    Dafaduka from Central/West Africa

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