Molokhia

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.
2. Cook over medium-high heat for 30 to 40 minutes, until the chicken is cooked through.
3. Once cooled, strain the broth and set it aside. Shred the chicken.
4. Pick through the molokhia and remove any thick stems. Soak the leaves in cold water for 20 minutes.
5. In batches, squeeze the leaves between your hands to remove excess water, and discard the slimy water.
6. Heat 2 tablespoons of 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 for 40 minutes over medium heat.
9. 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.
10. Add the garlic and cilantro mixture to the stew, followed by the shredded chicken and lemon juice. Cook for 30 more minutes.
11. Serve with vermicelli rice.

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

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