- 750 g chicken thigh without skin, skin & fat removed
- 4 cups Water or 1 liter, hot
- 2 cubes MAGGI Chicken Stock or 20 g
- 2 Bay leaves
- 1 teaspoon ground cinnamon
- 1 teaspoon Arabic mixed spices
- 2 tablespoons Vegetable oil
- 1 medium Onion or 150 g, finely chopped
- 2 tablespoons Tomato paste
- ½ cup fresh ginger or 100 g, crushed
- ½ cup garlic or 100 g, crushed
- 1 can tomato puree or 400 g
- 2/3 cup lentil or 100 g, yellow
- 2 tablespoons dried lime powder
- 2 tablespoons green chili pepper, thinly sliced
- 1 cup Coriander leaf or 50 g chopped
- 2/3 cup rolled oats or 50 g
Chicken Madrouba
INGREDIENTS
Chicken Madrouba with
Chicken Madrouba with 
- 750 g chicken thigh without skin, skin & fat removed
- 4 cups Water or 1 liter, hot
- 2 cubes MAGGI Chicken Stock or 20 g
- 2 Bay leaves
- 1 teaspoon ground cinnamon
- 1 teaspoon Arabic mixed spices
- 2 tablespoons Vegetable oil
- 1 medium Onion or 150 g, finely chopped
- 2 tablespoons Tomato paste
- ½ cup fresh ginger or 100 g, crushed
- ½ cup garlic or 100 g, crushed
- 1 can tomato puree or 400 g
- 2/3 cup lentil or 100 g, yellow
- 2 tablespoons dried lime powder
- 2 tablespoons green chili pepper, thinly sliced
- 1 cup Coriander leaf or 50 g chopped
- 2/3 cup rolled oats or 50 g
NUTRITIONAL INFORMATION
Chicken Madrouba with
Chicken Madrouba with
- Energy 373 (Kcal)
- Protein 33 (g)
- Carbohydrate 35 (g)
- Total Fat 20 (g)
HOW TO PREPARE
Chicken Madrouba with
Chicken Madrouba with
1
Place cleaned Chicken Thighs in a large pot, cover with water and bring to a boil skimming any froth as it appears.
2
Add MAGGI Chicken Stock cubes, Bay Leaves, Girfa and Bzar Emirati (spices) and bring to a boil. Simmer for 2 hours or until chicken is fully cooked. Strain the stock through a sieve; remove cooked chicken meat discarding bones and bay leaves.
3
In a separate pot, heat Vegetable Oil, sauté Onions until golden, add Tomato Paste and sauté for an additional 2-3 minutes. Add Ginger, Garlic, Tomato Pure and bring to boil.
4
Add the reserved chicken stock, Lentils, Lime powder and Green Chili’s, cover and simmer until lentils are fully cooked. About 1 hour.
5
Add deboned cooked chicken pieces and gently mash content, using a potato masher until chicken is turned into shreds and lentils are 1/ mashed (do not use a food processor or electric mixer). Add more water if stew thickens. Add half of the Fresh Coriander and simmer on low heat for and additional 30 minutes.
6
10 minutes before serving add Rolled Oats, gently stir and ensure oats are soft.
7
Serve in a soup bowl garnishing with the remaining fresh Coriander Leaves.
8
Serve with Flat-bread or Rice.
REVIEWS
Chicken Madrouba with
