Chicken Madrooba

حسن العلانيChef

Ingredients

• 750 grams of skinless and fat-free chicken thighs
  750 grams
• One medium onion or 150 grams of finely chopped onion
  150 grams
• Two tablespoons or 20 grams of tomato paste
  20 grams
• Half a cup or 100 grams of ground ginger
  100 grams
• Half a cup or 100 grams of crushed garlic
  100 grams
• One can or 400 grams of crushed tomatoes
  400 grams
• Two-thirds of a cup or 100 grams of lentils
  100 grams
• Four cups or 1000 ml of hot water
  1000 ml
• Two cubes of Maggi chicken broth
  2 cubes
• Two or three bay leaves
  3 leaves
• A small pinch or 5 grams of cinnamon
  5 grams
• One teaspoon or 5 grams of Emirati spice
  5 grams
• Two tablespoons or 20 grams of vegetable oil
  20 grams
• Two tablespoons or 10 grams of dried lime powder
  10 grams
• Two tablespoons or 10 grams of finely chopped green pepper
  10 grams
• One cup or 50 grams of fresh chopped coriander
  50 grams
• Two-thirds of a cup or 50 grams of oatmeal flakes
  50 grams

Steps

1. 1

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

   Required Tools:

   Pot

   10 min
2. 2

   Add two cubes of Maggi chicken broth, bay leaves, cinnamon, and Emirati spice, and bring the mixture to a boil. Reduce to a simmer for two hours or until the chicken is fully cooked. Strain the broth through a strainer and remove the cooked chicken, discarding the bones and bay leaves.

   Required Tools:

   Strainer

   120 min
3. 3

   In another pot, heat the vegetable oil and sauté the onion until golden brown, then add the tomato paste and fry the mixture for 2-3 minutes. Add the ginger, garlic, and crushed tomatoes, and bring the mixture to a boil.

   Required Tools:

   Pot

   3 min
4. 4

   Add the reserved chicken broth, lentils, dried lime powder, and green pepper, cover the pot, and simmer until the lentils are cooked, about one hour.

   Required Tools:

   Pot

   60 min
5. 5

   Add the cooked chicken pieces, remove the bones, and mash the contents of the pot using a potato masher until the chicken is in small pieces and the lentils are mashed. (Do not use an electric blender or food processor). Add additional water if the stew becomes thick. Stir in half of the fresh coriander and simmer for an additional 30 minutes.

   Required Tools:

   🍳

   Potato masher

   30 min
6. 6

   Add the oatmeal flakes 10 minutes before serving and mix the dish, ensuring the oatmeal becomes soft.

   10 min
7. 7

   Serve in soup bowls and garnish with the remaining fresh coriander leaves.

8. 8

   Serve with flatbread or rice.

Nutrition Facts

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags