Chicken Madrouba

Dissolve 2 cubes MAGGI® Chicken Bouillon or 20 g cubes in 1000 ml of hot water and set aside.

Place cleaned chicken thighs in a large pot, add MAGGI® Chicken Bouillon, bay leaves, cinnamon and emirati spices and bring to a boil. Simmer for 2 hrs or until chicken is fully cooked. Strain the stock through a sieve; remove cooked chicken meat discarding bones and bay leaves.

In a separate pot, heat vegetable oil, sauté onions until golden, add tomato paste and sauté for an additional 2-3 mins. Add ginger, garlic, tomato puree and bring to boil.

Add the reserved chicken stock, lentils, lime powder and green chili, cover and simmer until lentils are fully cooked for about 1 hr.

Add boneless cooked chicken pieces and gently mash using a potato masher until chicken is turned into shreds and lentils are ½ mashed (do not use a food processor or electric mixer). Add more water if stew thickens.Add half of the fresh coriander and simmer on low heat for and additional 30 mins.

Add rolled oats 10 mins before serving. Gently stir and ensure oats are soft.

Serve in a soup bowl garnishing with the remaining fresh coriander leaves.

Serve with flat-bread or rice.