Haaniyah Al Khalil
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Chicken Madrouba Recipe

Chicken Madrouba is one of the traditional Emirati cuisines that people love to eat on daily basis and at special occasions in UAE. This tasty dish is typically made from boneless chicken, lentils, coriander leaves, oats and various Emirati spices. The authentic taste of Arabic spices makes it a perfect comfort food. This meal not only tastes heavenly but also has a heart-wining fragrant.

Check out this mind blowing authentic chicken Madrouba recipe that you surely love it.


  • Skinless and boneless chicken thighs —- 750 g (cut into small pieces)
  • Yellow lentils —– 2/3 cup
    Image credit by gamberorosso
  • Rolled oats —– 2/3 cup
  • Onion —– 1 medium, finely chopped
  • Garlic cloves —- ½ cup, crushed
  • Fresh ginger —– ½ cup, crushed
  • Coriander leaf —- 1 cup
  • Plum tomatoes —- 2, finely chopped
  • Tomato paste —- 2 tablespoons
  • Vegetable oil —– 2 tablespoons
  • Dried lime powder —– 2 tablespoons
  • Ground cinnamon —- 1 teaspoon
  • Arabic mixed spices —- 1 teaspoon
  • Green chili pepper —- 2 tablespoons, thinly sliced
  • Salt and Pepper —– to taste
  • 2 bay leaves
  • Water —- 4 cups

Servings: 6-8

Preparation Time: 2 hours 40 Minutes


  1. In a large saucepan, place the cleaned chicken thighs and cover with water. Bring to boil until chicken is half-boiled.
  2. Add Bay Leaves, Arabic mixed spices and bring to a boil. Simmer for almost 1 hour or until chicken is fully cooked. Strain the stock through a colander and remove bay leaves.
  3. Heat vegetable oil in a separate saucepan and sauté onions until they are golden browned. Add tomatoes and simmer for 2-3 minutes. Add garlic, ginger and tomato paste and cook properly.
  4. Add the cooked chicken stock, lentils, green chilies and lime powder. Stir and simmer until lentils are fully tender, about 1 hour.
  5. Gently mash the mixture by using a potato masher, until chicken pieces are turned into shreds and lentils are completely mashed. Don’t use a food processor. Add water if the mixture is thick.
  6. Add half of the fresh Coriander and cook on low heat for 25 minutes.
  7. Add rolled oats and simmer for 10 minutes and ensure oats are soft.
  8. When Mardrouba is completely cooked, serve it in a soup bowl and garnish it with the remaining fresh coriander leaves.
  9. Serve this yummy Mardrouba with rice or Flat-bread.
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Chicken Madrouba
Image Credit By onionin

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Haniyah Al Khalil is a UAE-based food expert who is passionate for food and food recipes. She left her job in 2006 and devoted her time to explore culinary style, Emirati food culture and cuisine recipes. She shares her delicious and easy-to-make recipes on Papaorder Blog. You can subscribe Papaorder Blog to read her food recipes.

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