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Chicken

Chicken madrouba

Chicken and rice cooked slowly, then beaten smooth. Madrouba means beaten, and the long stirring is what makes the dish.

Serves
5 to 6
Time
2 hr 30 min

Ingredients

  • 1 whole chicken (about 1.3 kg), cut into 8 pieces
  • 1½ cups rice, washed
  • 2 tablespoons ghee, plus more to finish
  • 2 onions, chopped
  • 5 garlic cloves, crushed
  • 1 thumb of fresh ginger, grated
  • 2 tomatoes, chopped
  • 1 tablespoon tomato paste
  • 1 tablespoon bezar (Gulf mixed spice)
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • ½ teaspoon black pepper
  • 4 cardamom pods and 1 cinnamon stick
  • 2 dried limes (loomi), pierced
  • A handful of fresh coriander, chopped
  • Salt

Method

  1. Heat the ghee and cook the onions until soft and golden. Add the garlic, ginger and all the spices.

  2. Add the chicken and turn it in the spices, then add the tomatoes, tomato paste, dried limes and 8 cups of hot water.

  3. Simmer for 40 minutes, until the chicken falls from the bone. Lift it out, remove the bones and skin, shred the meat and return it to the pot.

  4. Add the rice and the coriander. Cook on low heat for about 1 hour 15 minutes, stirring often and adding hot water if it thickens too early.

  5. When the rice has broken down, take out the cinnamon and dried limes and beat the pot with a wooden spoon until smooth.

  6. Taste for salt. Serve in bowls with a spoon of ghee melted over the top.

Serve with Lemon wedges and a little extra ghee.

For this dish

Choose the 8 pieces preparation when you order.