Omani Madrouba Coconut Chicken Rice

Ingredients

• 12 oz chicken thighs, cubed
• 3/4 cup jasmine rice
• 1 cup light coconut milk
• 1 tbsp olive oil or unsalted butter
• 1 small onion or 2 scallions, finely chopped
• 2 garlic cloves, minced
• 1/2 tsp ground cardamom
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper

Steps

1. Rinse the rice until the water runs clear. Unlike most rice dishes, you want the starch here, so a short rinse is enough; madrouba is meant to be thick and porridge-like.
2. Pat the chicken dry, season it with salt, pepper, and the cardamom, and heat the oil or butter in a heavy pot over medium-high heat.
3. Brown the chicken in a single layer for 4 minutes per side, then push it aside and add the onion. Cook for 5 minutes until soft, scraping up the browned bits, then add the garlic for 30 seconds.
4. Add the rice, the coconut milk, and 2 1/2 cups water. Bring to a boil, then reduce to the lowest heat and cover.
5. Simmer for 30 to 35 minutes, stirring every 5 minutes and scraping the base of the pot. Coconut milk and rice starch together will catch and scorch if left alone.
6. When the rice has broken down and the chicken pulls apart easily, beat the mixture hard against the side of the pot with a wooden spoon, shredding the chicken into the rice. Madrouba means beaten, and this is the step that names the dish.
7. Keep beating for 2 to 3 minutes until it is thick, creamy, and homogeneous, loosening with hot water if it stiffens past the texture of soft porridge. Check the chicken has reached 165F (74C).
8. Season well with salt, spoon into bowls, and finish with the fresh herbs and lemon wedges.

Allergen note: Contains dairy and coconut.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.