Chicken Madrouba is a traditional Qatari recipe for a classic rice porridge with chicken and fried onions in spiced tomato base. The full recipe is presented here and I hope you enjoy this classic Qatari version of: Chicken Madrouba.
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Chicken Madrouba is a rice porridge dish found in Oman, Qatar, and Bahrain that contains overcooked rice with shredded chicken breast, tomatoes, and different herbs & spices. This Gulf Arabian rice dish is perfect to serve during the winter or rainy season. This hearty dish features overcooked rice, shredded chicken breast, tomatoes, and a blend of various herbs and spices.
Ingredients:
500g of boneless chicken breast
200g of long-grain basmati rice uncooked
25g spinach, chopped spinach
10g coriander leaves
6g parsley leaves
2 tbsp of tomato purée
200g fresh tomatoes, grated
90g red onion, chopped
2 garlic cloves, minced
1 medium-sized red onion for sautéing and caramelization
1l of water (plus more if needed)
2 tablespoons of vegetable oil
1 tsp of ground cumin
½ teaspoon of ground cinnamon
2 pieces of dried lime
½ tsp of turmeric
½ tsp of cardamom powder
1 tsp of baharat spice
2 tsp of Salt
1 tsp of ground Black pepper
Method:
Place a large pan of water over medium heat. Add the chicken breasts, return to a boil then reduce to a simmer and cook for about 10 minutes, or until the chicken is fully cooked and tender. Remove the chicken with a slotted spoon and set aside to cool before shredding finely. Set aside until needed.
Place another pan over medium heat. Once hot add the oil and used to fry the chopped onion and garlic, stirring until translucent (about 5 minutes).
At this point add in the chopped spinach, coriander, and parsley leaves. Gently stir for a few minutes until wilted.
Add the rice, salt, and black pepper. Give it a quick stir. Next add the spices, tomato paste, and grated tomato puree. Stir gently. Pour over the water and add the dried lime. Bring to a boil, reduce to a simmer and cook for 30 minutes. Gradually add more water as needed to overcook the rice and achieve a porridge-like consistency.
While the rice is cooking, fry the thinly sliced onion in oil over medium heat in a separate pan. Stir frequently until the onions caramelize to a golden-brown colour. Set aside when done.
After overcooking the rice, add the shredded chicken breast. Gently stir to combine.
Use a masher to break the rice and chicken into smaller pieces, creating a porridge texture. Simmer it in low heat for 5 more minutes.
Finally, add the golden-brown onions to the rice and gently mix to combine.
Serve the chicken madrouba on a plate. If you have any leftover browned onions, you can use them as a garnish in the centre of the rice.
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