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. Cover with water and cook over medium-high heat for 30-40 minutes, until the chicken is fully cooked.
2. Let the chicken cool, then strain and keep the broth. Shred the chicken.
3. Remove the thick stems from the molokhia. Soak the leaves in cold water for 20 minutes.
4. Squeeze the leaves in batches to remove excess water, and discard the slimy water.
5. Heat 2 tbsp 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, black 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 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.
10. Serve with vermicelli rice.

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

More recipes with

GarlicOnionLemonTomatoChickenChicken thigh