Molokhia Recipe The Middle East’s Most Comforting Stew

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. Add enough water to cover the chicken.
2. Cook over medium-high heat for 30 to 40 minutes, until the chicken is cooked through.
3. Let it cool, then strain the broth and set it aside. Shred the chicken.
4. Pick out and discard the thick stems from the molokhia. Put the leaves in a large bowl, cover with cold water and soak for 20 minutes.
5. Working in batches, squeeze the leaves between your hands to remove excess water. Set them aside and discard the slimy water.
6. Heat 2 tbsp olive oil in a pot over medium-high heat. Sauté the chopped onion until golden.
7. Add the chopped tomato and cook for 1 minute. Add the seven spices, coriander, salt, black pepper and the molokhia leaves. Cook for 5 minutes.
8. Add the broth, cover and simmer on medium for 40 minutes.
9. Heat the remaining 2 tbsp olive oil in a small pan over medium heat. Sauté the minced garlic for 1 minute, then add the chopped cilantro and cook for 5 minutes.
10. Add the garlic-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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