Molokhia Made Easy Traditional Middle Eastern

By Unicorns in the Kitchen · 90 min

Ingredients

Instructions

1. Put the chicken thighs in a pot with the onion, garlic, cinnamon, bay leaf, cardamom and peppercorns. Add enough water to cover the chicken. Cook over medium-high heat for 30–40 minutes until the chicken is fully cooked.
2. Let it cool, then strain the broth and set it aside. Shred the chicken.
3. Pick through the molokhia and remove thick stems. Soak the leaves in a large bowl of cold water for 20 minutes.
4. Working in batches, squeeze the leaves to remove excess water and discard the slimy water.
5. Heat 2 tbsp olive oil in a pot over medium-high heat. Sauté the onion until golden.
6. Add the chopped tomato and cook for 1 minute. Add the seven spices, coriander, salt and pepper, then the molokhia leaves. Cook for 5 minutes.
7. Add the broth, cover and cook on medium for 40 minutes.
8. Heat the remaining 2 tbsp 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 the garlic and cilantro mixture to the stew, followed by 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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