Molokhia (Egyptian-Style)
Molokhia (Egyptian-Style)
Ingredients
- 1/2 large Chicken
- 1 medium Onion, quartered
- 12 pods Green cardamom
- 1 Cinnamon stick
- 1 Bay leaf
- 1 teaspoon Salt
- 5 cups Water
- 2 Tablespoons Extra virgin olive oil
- 500 grams Fresh molokhia
- 2 cups Egyptian short-grain rice
- 2 Tablespoons Ghee (clarified butter)
- 1 teaspoon Lemon juice
Instructions
- Add the chicken, onions, cardamom, cinnamon, bay leaf salt and water to a stock pot that's just large enough to hold the chicken. The chicken should be completely submerged. Cover and bring to a boil, then remove the lid and skim off any scum that accumulates on the surface. Keep skimming until there's no more foam coming up. Turn the heat down to a simmer, and cook the chicken for 20 minutes.
- To make the Taqliya, combine the garlic, coriander and olive oil and salt and mash together into a paste.
- Prepare the molokhia, by removing the leaves from the stems, and then washing thoroughly to remove the grit that accumulates on the leaves. Use a mezzaluna or chef's knife to mince the leaves. You can also put the leaves in a food processor and pulse.
- When the chicken is done, transfer it to a bowl using tongs and cover the chicken with plastic wrap to keep it from drying out.
- Thoroughly wash the rice and cook it according to the direction on the package, but substitute the chicken stock for the water.
- When the rice 15 minutes away from being done, preheat the oven to 230 C (450 degrees F) spread about 1/3 of the Taqliya on the chicken skin, sprinkle with salt, and then place the chicken on a roasting pan. Bake the chicken for 15 minutes, or until the skin is golden brown.
- Add half the remaining Taqliya to a pot. Fry the mixture until fragrant and browned. Add the 1 1/2 cups of reserved chicken stock along with the minced molokhia. Gently simmer, stirring occasionally until the molokhia is cooked (about 10-15 minutes). If you like your molokhia thinner, add more chicken stock. Season to taste with salt and pepper.
- Add the remaining Taqliya to a small frying pan along with 2 tablespoons of ghee. Fry until the garlic has browned.
- Add the lemon juice to the molokhia and stir it in.
- To serve, put the rice in a large platter. Section the chicken into pieces and place them on top of the rice. Serve the Molokhia in a separate bowl to pour on the rice and chicken.
Notes
https://plant-it-forward.org/6115-2/