Entree: United Arab Emirates – Northern Culinary Region – مدروبة ➤ Madrouba (Hearty spiced chicken and rice porridge mashed to a creamy consistency)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 5 min

Total 1 hr 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 1 cup (200 g) short-grain rice, rinsed
- 6 cups (1.4 L) chicken stock
- 1 medium onion, finely chopped (approx. 6 oz (170 g))
- 3 cloves garlic, minced
- 3 tbsp (45 ml) ghee or clarified butter
- 2 tbsp (30 ml) olive oil
- 1 tsp (5 g) ground turmeric
- 1/2 tsp (1 g) ground black pepper
- 4 green cardamom pods, lightly crushed
- 1 cinnamon stick
- 1 bay leaf
- 1 tbsp (15 g) tomato paste (optional, for color and depth)
- 1 1/2 tsp (8 g) kosher salt, adjust to taste
- 1 tbsp (15 ml) lemon juice
- Fresh cilantro or chopped parsley for garnish

Show original ingredient measurements

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 1 cup (200 g) short-grain rice, rinsed
- 6 cups (1.4 L) chicken stock
- 1 medium onion, finely chopped (approx. 6 oz / 170 g)
- 3 cloves garlic, minced
- 3 tbsp (45 ml) ghee or clarified butter
- 2 tbsp (30 ml) olive oil
- 1 tsp (5 g) ground turmeric
- 1/2 tsp (1 g) ground black pepper
- 4 green cardamom pods, lightly crushed
- 1 cinnamon stick
- 1 bay leaf
- 1 tbsp (15 g) tomato paste (optional, for color and depth)
- 1 1/2 tsp (8 g) kosher salt, adjust to taste
- 1 tbsp (15 ml) lemon juice
- Fresh cilantro or chopped parsley for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a large pot, heat olive oil and 1 tbsp (15 ml) ghee over medium heat. Add chopped onion and sauté until soft and translucent, about 6–8 minutes. Add minced garlic and cook 30 seconds more.
2. Add turmeric, black pepper, crushed cardamom pods, cinnamon stick, bay leaf, and tomato paste; stir and cook 1–2 minutes until fragrant.
3. Add chicken thighs and pour in chicken stock. Bring to a gentle boil, then reduce heat to low and simmer, partially covered, for 30 minutes until chicken is cooked through and tender.
4. Remove the chicken thighs to a plate. Add the rinsed rice to the pot, stir, cover, and simmer gently, stirring occasionally, until the rice breaks down and becomes very soft and soupy, about 25–35 minutes. Add more stock or water by 1/2 cup (120 ml) if needed to maintain a porridge consistency.
5. While rice simmers, remove skin and bones from the cooled chicken and roughly shred the meat, discarding bones.
6. Return shredded chicken to the pot. Add remaining 2 tbsp (30 ml) ghee, lemon juice, and adjust salt. Using a wooden spoon or potato masher, mash the rice and chicken together to a creamy, porridge-like texture; you may also pulse briefly with an immersion blender for extra smoothness, if desired.
7. Simmer 5 more minutes to meld flavors. Remove cinnamon stick and bay leaf. Taste and adjust seasoning.
8. Serve hot, garnished with chopped cilantro or parsley and an extra drizzle of ghee if liked.

1. In a large pot, heat olive oil and 1 tbsp ghee over medium heat. Add chopped onion and sauté until soft and translucent, about 6–8 minutes. Add minced garlic and cook 30 seconds more.
2. Add turmeric, black pepper, crushed cardamom pods, cinnamon stick, bay leaf, and tomato paste; stir and cook 1–2 minutes until fragrant.
3. Add chicken thighs and pour in chicken stock. Bring to a gentle boil, then reduce heat to low and simmer, partially covered, for 30 minutes until chicken is cooked through and tender.
4. Remove the chicken thighs to a plate. Add the rinsed rice to the pot, stir, cover, and simmer gently, stirring occasionally, until the rice breaks down and becomes very soft and soupy, about 25–35 minutes. Add more stock or water by 1/2 cup (120 ml) if needed to maintain a porridge consistency.
5. While rice simmers, remove skin and bones from the cooled chicken and roughly shred the meat, discarding bones.
6. Return shredded chicken to the pot. Add remaining 2 tbsp ghee, lemon juice, and adjust salt. Using a wooden spoon or potato masher, mash the rice and chicken together to a creamy, porridge-like texture; you may also pulse briefly with an immersion blender for extra smoothness, if desired.
7. Simmer 5 more minutes to meld flavors. Remove cinnamon stick and bay leaf. Taste and adjust seasoning.
8. Serve hot, garnished with chopped cilantro or parsley and an extra drizzle of ghee if liked.