Chicken Madhrouba – Recipe & Cooking Method

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Chicken Madhrouba – Recipe & Cooking Method

Chicken Madhrouba is a traditional dish popular across the Gulf region. Each country in the Gulf adds its own special touch, but the core ingredients remain the same.

It can be prepared with different types of meat such as fish, lamb, or chicken. Here, we’ll focus on the chicken version.

This dish is rich and hearty, providing the body with a large amount of energy. For reference, 300 grams contain about 373 calories, 33 grams of protein, 35 grams of carbohydrates, and 20 grams of fat.

Ingredients (Serves 5)

Chicken Madhrouba

 

  • 750 g chicken thighs, skin removed

  • 1 liter hot water

  • 2 chicken stock cubes

  • 2 bay leaves

  • 1 teaspoon ground cinnamon

  • 1 teaspoon mixed spices

  • 2 tablespoons vegetable oil

  • 150 g onions, finely chopped

  • 100 g ground ginger

  • 400 g tomato paste

  • 100 g yellow lentils

  • 2 tablespoons dried lime powder (loomi)

  • 2 tablespoons hot chili peppers, finely chopped

  • 50 g fresh coriander, chopped

  • 50 g rolled oats

Preparation Method

  1. Cook the chicken:
    Place the chicken thighs in a large pot, cover with water, and bring to a boil. Skim off any foam that appears on the surface.

  2. Flavor the broth:
    Add the chicken stock cubes, bay leaves, cinnamon, and mixed spices. Let the mixture simmer for about 2 hours, until the chicken is fully cooked.

  3. Strain and prepare:
    Strain the broth, discard the bay leaves and chicken bones, and set the chicken meat aside.

  4. Cook the base:
    In another pot, heat the oil and sauté the onions until soft. Add the tomato paste and cook for 3–5 minutes, stirring. Then add the garlic and ginger, and bring the mixture to a gentle boil.

  5. Add lentils and spices:
    Pour in the chicken broth, add the yellow lentils, dried lime powder, and chili peppers. Cover the pot and simmer over low heat for about 1 hour, until the lentils are tender.

  6. Mash and combine:
    Return the cooked, boneless chicken pieces to the pot. Mash the chicken and lentils together to create a thick stew. If the mixture becomes too thick, add some water to adjust the consistency.

  7. Final touches:
    Add the chopped coriander and let the mixture cook for another 30 minutes. Ten minutes before serving, stir in the rolled oats and let them soften into the stew.

  8. Serve:
    Spoon into bowls, garnish with fresh coriander, and serve hot for everyone to enjoy the rich and comforting taste of this Gulf specialty.

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