Molokhia

Ingredients

• 500 g Molokhia leaves, fresh or frozen
• 1 ganzes Whole chicken (approx. 1.2 kg), cut into pieces
• 1.5 L Chicken broth
• 1 Large onion, quartered
• 8 Zehen Garlic, cloves, minced
• 2 EL Coriander, ground
• 1 EL Olive oil
• 1 TL Salt
• 0.5 TL Black pepper
• 300 g Long-grain rice
• 1 Lemon, cut into wedges (for serving)

Instructions

1. In a large pot, bring the chicken with the quartered onion, salt, and pepper to a boil in chicken broth. Reduce heat and simmer for 45 minutes until the chicken is cooked through.
2. Remove the chicken from the broth and let it cool slightly. Then debone the chicken and shred the meat into bite-sized pieces.
3. Wash and roughly chop the molokhia leaves if fresh. If frozen, add directly to the broth. Add the molokhia leaves to the chicken broth and simmer for 15-20 minutes until tender and slightly mucilaginous.
4. In a small skillet, heat the olive oil and sauté the minced garlic with the ground coriander for 1-2 minutes until the garlic is fragrant and lightly golden. Be careful not to burn it.
5. Add the sautéed garlic-coriander mixture to the molokhia in the pot. Stir well to combine the flavors. Add the shredded chicken pieces to the molokhia and heat for another 5 minutes. Season with salt and pepper to taste.
6. Prepare the rice according to package instructions. Typically, rice is cooked in a 1:2 ratio with water; meaning, simmer 300g rice with 600ml water for about 15 minutes until the water is absorbed.
7. Serve the molokhia hot with the cooked rice and lemon wedges for squeezing.

Nutrition