Middle East
Main course
Chicken Madrouba
160 Min
Easy
750 g
Chicken thigh without skin and fat removed
4 cups
Hot Water
1 tsp
Ground cinnamon
1 tsp
Ground all spice
2 tbsp
Vegetable oil
1 Medium
Onion, finely chopped
20 tbsp
Tomato Paste
0.5 cup
Ginger, finely chopped
0.5 cup
Garlic, finely chopped
1 can
Tomato puree
0.67 cup
Green lentils
2 tbsp
Lime powder
2 tbsp
Green chili pepper, thinly sliced
1 cup
Coriander leaves, chopped
0.67 cup
Rolled oats
2 cubes
Maggi® Chicken Bouillon
.
Nutrition Value
Information per serving
Instruction
160 Minutes
Step 1
Dissolve 2 cubes MAGGI® Chicken Bouillon or 20 g cubes in 1000 ml of hot water and set aside.
Step 2
Place cleaned chicken thighs in a large pot, add MAGGI® Chicken Bouillon, bay leaves, cinnamon and emirati spices and bring to a boil. Simmer for 2 hrs or until chicken is fully cooked. Strain the stock through a sieve; remove cooked chicken meat discarding bones and bay leaves.
Step 3
In a separate pot, heat vegetable oil, sauté onions until golden, add tomato paste and sauté for an additional 2-3 mins. Add ginger, garlic, tomato puree and bring to boil.
Step 4
Add the reserved chicken stock, lentils, lime powder and green chili, cover and simmer until lentils are fully cooked for about 1 hr.
Step 5
Add boneless cooked chicken pieces and gently mash using a potato masher until chicken is turned into shreds and lentils are ½ 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 mins.
Step 6
Add rolled oats 10 mins before serving. Gently stir and ensure oats are soft.
Step 7
Serve in a soup bowl garnishing with the remaining fresh coriander leaves.
Step 8
Serve with flat-bread or rice.
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