Madrouba ~ Omani Chicken and Rice Porridge

 “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 for nourishing tradition.
Warm.
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," I hear.

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.

Madrouba ~ Omani Chicken and Rice Porridge

2 large limes, peel and pith removed, and finely chopped (flesh only)

2 cups long-grain white rice

¹⁄4 cup ghee (clarified butter)

2 large red onions, finely chopped

4 garlic cloves, minced

4 plum tomatoes, cored and finely chopped

1 ¹⁄₄ lbs. boneless, skinless chicken thighs

2 Tbs. kosher salt

1 tsp. ground turmeric

1 tsp. cumin seeds

1 tsp. ground coriander

³⁄₄ tsp. ground cardamom

¹⁄₂ tsp. ground ginger

¹⁄₄ tsp. ground black pepper

¹⁄₄ tsp. ground cinnamon

¹⁄₈ tsp. ground cloves

¹⁄₈ 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, and cover it 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 the rice from sticking to the bottom of the pot, until the rice breaks down and is mushy, about 1 ¹⁄₂ to 2 hours.

Serve piping hot and garnish with fresh lime zest, if desired.