60 Minutes
Ingredients
Chicken (Breast & Thighs)
1kgMolokhia
400gOlive Oil
4tbspLemon Juice
6tbspOnion, cut into chunks
3Garlic Cloves, minced
6Cinamon Sticks
2Bay Leaves
2Cardamon Pods
57 Spices
1tbspFreshly Chopped Coriander
3tbspBoiling Water
2.5lVinegar
2cupChopped Onion
1Sumac
1tspSalt
1tspSteps To Follow
An authentic Lebanese recipe for how to make Molokhia, a jews mallow hearty healthy stew served over rice!
Step 1
Bring 2.5L of water to boil, add the chicken breast and thighs along with the bay leaves, cinnamon sticks, cardamon, salt and onion. Cook for 20 minutes until chicken is tender and no longer pink. Remove chicken and set aside. Sift the chicken broth and set aside.
Step 2
Heat the 2 tablespoons of olive oil in the pot used to make the chicken broth. Add the cilantro and garlic and cook until fragrant, about one minute.
Step 3
Add the frozen molokhia to the mixture along with the 7 Spice, coriander, salt and pepper, and saute until the molokhia softens and becomes fragrant, about 5 minutes.
Step 4
Pour the chicken broth on top of the molokhia and cook on medium heat covered for 30 minutes.
Step 5
In the meantime, preheat the oven to 400°F, place the onions on a baking sheet and drizzle 2 tablespoons of the olive oil on top of the onions. Roast in the oven until browned, about 30 minutes. This will enhance the flavor of the final dish!
Step 6
Lower the heat to simmer, add the roasted onions, shredded chicken, lemon juice and simmer for 20 minutes.
Step 7
Serve warm over rice and Vinegar-onion-sumac mix.
25-35 Minutes
