This Molokhia Recipe Tastes Just Like Home

By Unicorns in the Kitchen · 90 min

Ingredients

Instructions

1. Put the chicken thighs in a pot with the halved onion, garlic, cinnamon stick, bay leaf, cardamom pods and peppercorns. Add enough water to cover the chicken.
2. Place over medium-high heat and cook the chicken for 30 to 40 minutes, until it is cooked through.
3. Once cooled, strain the broth, set it aside and shred the chicken.
4. Pick out the thick stems from the molokhia. Put the leaves in a large bowl, cover with cold water and soak for 20 minutes.
5. In batches, squeeze the leaves between your hands to remove excess water, then set them aside and discard the slimy water.
6. Heat 2 tablespoons of olive oil in a pot over medium-high heat and sauté the finely chopped onion until golden.
7. Add the chopped tomato and cook for 1 minute. Add the seven spices, coriander, salt, black pepper and the squeezed molokhia leaves, and cook for 5 minutes.
8. Add the 5 cups of chicken broth, cover and cook over medium heat for 40 minutes.
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 chopped 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.

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

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GarlicOnionLemonTomatoChickenChicken thigh