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Chicken Madrouba
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Room for Balance Improvement (0 - 44)
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Great Balance (70 - 100)
This menu has great nutritional balance, providing a good variety of food groups and key nutrients.
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Protein
34.8g / 20%
Carbohydrates
62.9g / 37%
Fats
32.3g / 42%
The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.

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Chicken Madrouba

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Chicken Madrouba
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Middle East Main course

Chicken Madrouba

(13)
160Min
Easy
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Ingredients

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6 Servings
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This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here

750  g
Chicken thigh without skin and fat removed
4  cups
Hot Water
2  pieces
bay leaves
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
1  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
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Nutrition Value

Energy
655.11 kcal
Protein
34.76 g
Carbohydrates
62.93 g
Fats
32.28 g
Information per serving
Lets Cook

Instruction

160 Minutes
Step 1
1 Min
Dissolve 2 cubes MAGGI® Chicken Bouillon or 20 g cubes in 1000 ml of hot water and set aside.
Step 2
1 Min
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
1 Min
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
1 Min
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
1 Min
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
1 Min
Add rolled oats 10 mins before serving. Gently stir and ensure oats are soft.
Step 7
1 Min
Serve in a soup bowl garnishing with the remaining fresh coriander leaves.
Step 8
1 Min
Serve with flat-bread or rice.
Chicken Madrouba

Step 1 of 8

Dissolve 2 cubes MAGGI® Chicken Bouillon or 20 g cubes in 1000 ml of hot water and set aside.

Chicken Madrouba

Step 2 of 8

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.

Chicken Madrouba

Step 3 of 8

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.

Chicken Madrouba

Step 4 of 8

Add the reserved chicken stock, lentils, lime powder and green chili, cover and simmer until lentils are fully cooked for about 1 hr.

Chicken Madrouba

Step 5 of 8

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.

Chicken Madrouba

Step 6 of 8

Add rolled oats 10 mins before serving. Gently stir and ensure oats are soft.

Chicken Madrouba

Step 7 of 8

Serve in a soup bowl garnishing with the remaining fresh coriander leaves.

Chicken Madrouba

Step 8 of 8

Serve with flat-bread or rice.

Recipe PDF
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