Madrouba | FoodieAtlas

Ingredients

1 cup basmati rice, rinsed and drained
1/2 pound chicken breast or thighs, cut into bite-sized pieces
1 large onion, finely chopped
4 cloves garlic, minced
1 large tomato, diced
1/2 cup plain yogurt
1/4 cup vegetable oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/2 teaspoon ground black pepper
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
1 teaspoon salt (adjust to taste)
4 cups chicken broth or water
1/4 cup fresh cilantro or parsley, chopped (for garnish)
Lemon wedges (for serving)

Instructions

Prepare the Chicken

Heat the vegetable oil in a large pot or Dutch oven over medium heat.

Add the chopped onions and cook until softened and golden brown, about 5-7 minutes.

Stir in the minced garlic and cook for another minute.

Add the diced tomatoes and cook until they start to break down, about 3-4 minutes.

Add the chicken pieces to the pot and cook until they are no longer pink on the outside.

Season the Dish

Stir in the ground cumin, ground coriander, ground turmeric, ground cinnamon, ground black pepper, ground cardamom, ground cloves, and salt. Mix well to coat the chicken with the spices.

Cook the Rice

Add the rinsed rice to the pot and stir to combine with the chicken and spices.

Pour in the chicken broth or water and bring to a boil.

Reduce the heat to low, cover the pot, and simmer for about 25-30 minutes, or until the rice is cooked and the chicken is tender.

Finish and Serve

Stir in the plain yogurt until well combined.

Remove from heat and let it sit covered for 5 minutes before serving.

Garnish with fresh cilantro or parsley.