Entree: United Arab Emirates – Southern Culinary Region – مضروبة ➤ Madrouba (Creamy savory porridge of mashed rice and tender spiced chicken)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Total 1 hr

Ingredients

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 1 cup (200 g) long-grain rice (basmati or long-grain)
- 6 cups (1.42 L) chicken stock
- 1 cup (240 ml) water (additional, as needed)
- 3 tbsp (45 ml) ghee or unsalted butter
- 1 medium yellow onion, finely chopped (about 6 oz / 170 g)
- 4 cloves garlic, minced (about 12 g)
- 1 tbsp (15 g) fresh ginger, minced
- 1 tsp (2 g) ground turmeric
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground cardamom
- 1/4 tsp (1 g) ground black pepper
- 1 1/2 tsp (8 g) kosher salt, or to taste
- 1/2 cup (120 ml) whole milk or evaporated milk (optional for creamier texture)
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (8 g) fresh cilantro or parsley, chopped for garnish
- Toasted slivered almonds, for garnish (optional)

Instructions

1. Season the chicken thighs with 1 tsp (5 g) of the salt and a pinch of pepper. In a large heavy pot, heat 2 tbsp (30 ml) ghee over medium-high heat and brown the thighs 3–4 minutes per side until golden. Remove and set aside.
2. Reduce heat to medium, add the remaining 1 tbsp (15 ml) ghee, then sauté the chopped onion until translucent, about 5 minutes. Add the garlic and ginger and cook 1 minute more until fragrant.
3. Stir in turmeric, cumin, cardamom, and the remaining salt and pepper, toasting the spices 30–45 seconds. Add the rice and stir to coat in the spiced oil for 1 minute.
4. Return the browned chicken to the pot and pour in the chicken stock and 1 cup (240 ml) water. Bring to a gentle boil, then reduce to a low simmer. Cover and cook 25–35 minutes, or until the rice and chicken are very tender and the liquid has been mostly absorbed.
5. Remove the chicken; shred the meat from the bones and discard bones and skin. Return the shredded chicken to the pot.
6. Using a heavy-bottomed spoon or a potato masher, beat and mash the rice and chicken in the pot until they reach a smooth, porridge-like consistency. Add milk if using to loosen and enrich the texture; add more water or stock if the mixture is too thick.
7. Stir in the lemon juice and adjust seasoning with salt and pepper to taste. Simmer gently 3–5 minutes to meld flavors.
8. Serve hot garnished with chopped cilantro and toasted slivered almonds if desired.