Molokhia

By Unicorns in the Kitchen · 90 min

Ingredients

Instructions

1. Put the chicken thighs in a pot with the halved onion, garlic, cinnamon, bay leaf, cardamom and peppercorns. Cover with water and cook over medium-high heat for 30–40 minutes, until the chicken is cooked through.
2. Let the chicken cool, then strain and set aside the broth and shred the chicken.
3. Remove the thick stems from the molokhia. Soak the leaves in a large bowl of cold water for 20 minutes.
4. Working in batches, squeeze the leaves in your hands to remove excess water, then set them aside and discard the slimy water.
5. Heat 2 tablespoons of olive oil in a pot over medium-high heat. Sauté the chopped onion until golden.
6. Add the chopped tomato and cook for 1 minute. Add the seven spices, coriander, salt, pepper and the molokhia leaves. Cook for 5 minutes.
7. Add the broth, cover and cook on medium for 40 minutes.
8. Heat the remaining 2 tablespoons of olive oil in a small pan over medium heat. Sauté the minced garlic for 1 minute, then add the cilantro and cook for 5 minutes.
9. Add this mixture to the stew with the shredded chicken and lemon juice. Cook for 30 more minutes.

Summarized from Unicorns in the Kitchen's video. Watch it for the details.

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