“Fragrant with spices and soft from overcooked rice, this Middle Eastern porridge is perfect comfort food.”

It’s the perfect comfort food and the ideal in nourishing traditions.
soothing. spicy. smooth. strong. subtle.

It feeds my soul and fills my heart to prepare food for others.
Food that tastes good. Food that feels good. And, food that heals.

I often share my recipes with others and they tell me, “it simply doesn’t taste the same when I make it.

Well, I have a secret ingredient.

It’s love.

I pour my heart and soul and all my love into the foods that I cook.
It’s all that I have to offer.

Chicken Madbrouba-013

I am so blessed to have had the opportunity to share my care and concern and all that I have this week in order to nourish a true friend in need.

Similar to congee, or the oatmeal gruel made strictly for healing in the UK, and Colcannon in Ireland, the intricate and delicate spice combinations in this dish will send you into dreamland. After all, that’s what we all want, right?

so many onions. so many tomatoes. so many spices.

Madrouba ~ Omani Chicken and Rice Porridge

2 large limes, peel and pith removed, and finely chopped (flesh only)
2 cups long-grain white rice
14 cup ghee (clarified butter)
2 large red onions, finely chopped
4 garlic cloves, minced
4 plum tomatoes, cored and finely chopped
14 lbs. boneless, skinless chicken thighs
2 Tbs. kosher salt
1 tsp. ground turmeric
1 tsp. cumin seeds
1 tsp. ground coriander
34 tsp. ground cardamom
12 tsp. ground ginger
14 tsp. ground black pepper
14 tsp. ground cinnamon
18 tsp. ground cloves
18 tsp. cayenne
Place the rice in a large sieve and rinse under running water until the water runs clear. Transfer the rice to a bowl, cover with water. Soak the rice for 30 minutes and then drain.
In a large stockpot, heat ghee over medium-high. Add the chopped onions (it’s A LOT of onions) and cook, stirring, until caramelized, 12 to 15 minutes. Add the garlic and tomatoes and cook, stirring, for 2 minutes. Add the lime flesh along, with the chicken, and all the spice. Stir and coat all the ingredients well in the spice mixture. Add about 8 cups water and bring to a boil. Reduce the heat to maintain a simmer and cook until the chicken is cooked through, about 20 minutes.
Stir the rice into the pan, reduce the heat to low, and cook, covered and stirring to prevent rice from sticking to the bottom of the pot, until the rice breaks down and is mushy, about 1 12 to 2 hours.
Serve piping hot and garnish with fresh lime zest, if desired.

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