An Egyptian style Molokhia Chicken Stew with the richness of Jute leaves in broth, topped with roasted chicken and served with rice or pita bread.
Prep Time15 minutesmins
Cook Time1 hourhr15 minutesmins
Total Time1 hourhr30 minutesmins
Course: Main Course
Cuisine: arabic, Mediterranean, middle eastern
Servings: 2bowls
Author: Famidha Ashraf
INGREDIENTS
1largebunch of fresh molokhiatake only the leaves, chopped finely
For the broth
300-500gramschicken bone-in pieces
water enough to cover the chicken pieces
1medium onionquartered
2bay leaf
2green cardamom
½teaspoonFreshly ground black pepper
Salt to taste
For roasting the boiled chicken
1teaspoonghee
Salt and pepper to taste
juice of half a lime
For Garlic Coriander Oil
1teaspoonghee
8 garlic clovespeeled and minced
1teaspooncoriander powder
1teaspoonlime juice
Serve with
cooked rice
sumac to sprinkle (optional)
INSTRUCTIONS
Prepare the chicken broth
Add the chicken, onion, bay leaves, cardamom pods, salt and pepper into a deep saucepot. Add enough water to cover the chicken and bring this to a full boil. Reduce to medium flame and cook for at least 40 minutes or until the chicken is cooked through and the broth is flavourful.
Roast the chicken (stovetop)
Add a teaspoon of ghee to a thick-bottomed shallow pan. Remove the cooked chicken and rub it with some lime juice, salt and pepper. Place it on the pan on medium flame. Pan roast for 5 to 8 minutes flipping the chicken pieces until golden brown on all sides.
Roast the chicken (oven)
Preheat oven to 190-220°C. Rub the chicken with some salt, pepper and lime juice. Place the pieces on a baking sheet and bake for 8 to 10 minutes or until browned.
Make the garlic-coriander oil
Heat ghee in a small saucepan and add the minced garlic and saute until golden.
Add a teaspoon of coriander powder and a few drops of lime juice.
Sauté the mixture for 2 minutes or until lightly browned.
Transfer this mixture to the broth pot and let it simmer for 2 minutes.
Add Molokhia
Drop the minced molokhia leaves into the broth and stir.
Boil only for about 5 minutes or until the Molokhia leaves are wilted.
Serve
Serve molokhia as soup with shredded chicken and pita or serve with boiled rice and chicken pices as a meal.