Madrouba Recipe with Normal Spice and Salad

Madrouba is a traditional Arabian dish known for its creamy texture and rich flavors. This recipe uses a mild spice blend, making it perfect for those who prefer a less intense heat. It is typically made with chicken and served with a fresh salad.

Ingredients:

• For the Madrouba:
  • 1 cup rice (any short-grain variety)
  • 2 lbs (about 1 kg) chicken pieces (with bone-in for more flavor)
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tomatoes, chopped
  • 2 tablespoons tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cardamom
  • 1 teaspoon paprika
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1/2 cup plain yogurt
  • 6 cups chicken broth or water
  • 2 tablespoons olive oil
  • Fresh cilantro or parsley for garnish
• For the Salad:
  • 2 cups mixed greens (lettuce, spinach, arugula)
  • 1 cucumber, diced
  • 1 tomato, diced
  • 1 red onion, thinly sliced
  • 1/4 cup fresh mint leaves
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper to taste

Instructions:

1. Prepare the Chicken:
   • Heat olive oil in a large pot over medium-high heat. Add the chicken pieces and brown them on all sides. Remove the chicken and set aside.
2. Sauté the Vegetables:
   • In the same pot, add the chopped onions and sauté until golden brown. Add the minced garlic and cook for another minute.
   • Stir in the chopped tomatoes and tomato paste. Cook until the tomatoes soften and the mixture is well combined.
3. Add the Spices:
   • Add the ground cumin, coriander, turmeric, cinnamon, cardamom, paprika, black pepper, and salt. Stir well to combine and cook for a couple of minutes until the spices are fragrant.
4. Cook the Chicken:
   • Return the browned chicken to the pot. Add the chicken broth (or water) and bring to a boil.
   • Reduce the heat to low, cover, and let it simmer for about 30-40 minutes until the chicken is cooked through and tender.
5. Prepare the Rice:
   • While the chicken is cooking, rinse the rice under cold water until the water runs clear. Drain well.
6. Cook the Rice:
   • Add the rice to the pot with the chicken and broth. Stir well and cook on low heat, covered, for about 20-25 minutes until the rice is very soft and begins to break down.
7. Mash the Mixture:
   • Using a wooden spoon or a potato masher, gently mash the chicken and rice mixture until it reaches a creamy porridge-like consistency. You can add more water or broth if needed to achieve the desired texture.
8. Add Yogurt:
   • Stir in the plain yogurt and mix well. Let it cook for another 5-10 minutes to blend the flavors.
9. Prepare the Salad:
   • In a large bowl, combine the mixed greens, diced cucumber, diced tomato, sliced red onion, fresh mint leaves, and chopped parsley.
   • Drizzle with olive oil and lemon juice. Season with salt and pepper to taste. Toss well to combine.
10. Serve:
    • Spoon the Madrouba into serving bowls. Garnish with fresh cilantro or parsley.
    • Serve the Madrouba hot, accompanied by the fresh salad.

Conclusion

Madrouba is a comforting and nutritious dish that is perfect for a hearty meal. This recipe, with its mild spices and creamy texture, is balanced by the freshness of a simple salad. Enjoy this traditional Arabian dish with your family and friends for a taste of Middle Eastern hospitality.