Add your water and boil to make the broth","After picking your Molokhiyeh (making sure there are not stems) , wash it well by soaking it for 10 minutes. When the chicken broth thickens and the molokhia softens. Furthermore, this soup is perfect during winter or cold weather. Below is the full instruction of chicken molokhia recipe. Bring 8 cups of water to boil, add the chicken along with the bay leaves, salt and onion. Molokhia is a very delicious and nutritious Middle Eastern dish. I would like to try this MOLOKHIA recipe but may have problems sourcing some ingredients. Owner: @terraneanherbs You. There’s no need to thaw the molokhia first; just allow it to cook in the pot and then add the chicken broth. The stalks are usually thrown away, and the leaves are left to be preserved and used later. In the Middle East they are known as 'molokhiya'  and literally translates to 'of the kings' referring to their favoured foods. To make the onion sumac mix, dice the onion and in a small bowl mix it with lemon juice, sumac, and salt. This one looks delicious.. Add the chicken and cook over high heat, turning once, until golden and heated through and the skin is crisp, about 4 minutes. Add to the pot along with the dried coriander powder, Add enough chicken broth to cover and the juice of 1 whole lemon. You can also subscribe without commenting. It’s made from either fresh, dried or frozen Molokhia leaves (Jew’s mallow or Jute leaves or nalta) that are used as a vegetable in this recipe. 2,000 calories a day is used for general nutrition advice. In the Middle East, this is what all women do, making sure that they have enough of these vegetables frozen or dried to be ready for the winter days. All you need to do is heat it and serve. It is popular cuisine among Middle Eastern and North African. Sift the chicken broth and set aside. Chicken Molokhia is a healthy chicken Soup dish that is mixed with jute leaves or jew’s mallow. I would love to hear about your experience making it.

Remove from heat, let the leaves cool down and then pack in freezer plastic bags and freeze. Add to pot the Later, you add the molokhia/jute leave powder directly in the pan, and mix it well. Interesting I live in Egypt and the lady that taught me to make it I dont remember her using a lemon to clean the chicken oh well. In my opinion, this is much easier since you can cook directly in the pot. Cut up the chicken and remove the skin. Remove from heat. Ladle the molokhia around the chicken and serve. Repeat 3 times until you have squeezed out most but not all of the residue. Add the chicken broth , salt, garlic cloves, and pomegranate molasses, and boil for around 45 minute. Hi Melissa, in the Middle East we like to clean our chicken with lemon, salt and vinegar before cooking rather than just rinsing it with water. The actual mloukhiya leaves are usually purchased dried in big bags and you will have to sort through them to take out any odd bits or flowering tips. You can prepare the chicken broth or stock (what's the difference really?) The leaves are usually harvested between 6 and 8 weeks, normally in the summer. Once done remove the chicken flesh off the bone and set aside. The truth is it has many names, which depends on the place where you lived. This one looks fantastic. Your email address will not be published. Required fields are marked *. I have also cooked it myself. The vegan Mulukhiyah is cooked exactly the same way, just omit the chicken and use vegetable stock. In a bowl, add lemon, salt, and vinegar to the chicken and rub the mixture over it. Cook for 20 minutes until chicken is tender and no longer pink. There are many ways in which Molokhia is cooked in Jordan, it can be cooked with chicken, meat (mostly lamb), or left vegetarian or vegan. I don’t see vinegar in the ingredients, but it calls for vinegar in the first step. If you don't fry it off first for a few minutes you will have to stand around the stock pot and remove the scum so it's actually more work in the end. Hi, this look so good. There might be a problem with molokheia leaves, or should I say, there WILL be a problem with find them, so I will have to go with spinach , Actually there’s another Middle Eastern recipe that is very similar with this, but cooked with Spinach!

Mloukhiya leaves cooked in a garlicky spicy chicken broth with cilantro.

All Rights Reserved. Hello and welcome to Little Sunny Kitchen! And sometimes it’s just added to soups to thicken them. Add boiling water, let it boil for a minute.

We also make sure that we stock up on bamya/okra and green beans as these vegetables are only available fresh in the summer,  and your last chance to do that is mid-September. Most people can't tell the difference between the frozen or fresh variety but I prefer the fresh leaves. from my recipe here.

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Serve warm over Lebanese rice, if desired. I flash fry the chicken in a pan over high heat then add it to the stock pot with lots of 'mutayibat' or flavour enhancing spices and vegetables.

Fry 10 whole cloves garlic in butter until brown then set aside.

Think about it for a second. Finely chop the green chillis and the cilantro (fresh coriander).

"],"recipeCuisine":["Middle Eastern"]}, Your email address will not be published. {"@context":"http:\/\/\/","@type":"Recipe","name":"Molokhiya (Mloukhieh) with Chicken by Dream_Eats","author":{"@type":"Person","name":"tinachamoun"},"datePublished":"2018-05-15 11:26:09","image":"https:\/\/\/\/wp-content\/uploads\/2018\/05\/unnamed-3-2.jpg?fit=727%2C750&ssl=1","description":"","recipeYield":"3 servings","recipeIngredient":["1 plate of chicken breast","garlic (crushed)","1 medium onion (cut in half)","1\/2 teaspoon cinnamon","pinch cumin","1 teaspoon salt","1\/3 cup Canola oil","1 large onion (finely chopped)","12 cloves garlic","1 teaspoon garlic (crushed)","2 bundles fresh coriander cliantro leaves","2 tablespoons dried coriander","8 bundles Molokhiyeh leaves (picked & cleaned)","10 cups chicken broth","1 tablespoon Pomegranate Molasses","1 lemon (juiced)","2 teaspoons salt"],"recipeInstructions":["Cut the chicken into pieces and pan fry with a tablespoon of olive oil, crushed garlic, onion, cinnamon and cumin. This dish is usually eaten with rice although I have seen people in lebanon eat it with flatbreads too. My favorite, which is no surprise, is the Lebanese style. ","When serving , squeeze over some lemon juice, and serve with vermicelli rice on the side.

this is a perfect recipe to eat, and you don’t need to add any meat. I would say that molokhia leaves are similar to spinach leaves, so if you’re a fan of spinach you will like mlokhiyeh. Jute leaves are rich in vitamin B6, potassium, iron, vitamin A and vitamin C. The green leaves are never eaten raw. In some groceries, they sell a frozen molokhia, jute leaves or jew’s mallow leaves, which can be used instead of dry powder. Don’t worry, you can just buy these leaves, and let it exposed to the sun for up to 2 days.

You will need to make a meat broth and clean the meat off the bone to add to the stew at the end. In some countries you can buy frozen mloukhiya online or source them from Middle Eastern stores. So you can skip this part and just rinse it with water, but that’s how the chicken is usually preped in Jordan.

Egyptian Molokhiya is quite different, they remove the stem from the lead and then finely chop the leaves with garlic and cilantro. A roughly cleaned bag will set you back 25,000 Lebanese Lira (£13) but you will still have to sort through it again just to make sure. Turn the heat off after 5 more minutes. Serve with plain rice or Lebanese rice, and then the molokhia soup and chicken can either be served in the same bowl/plate (like I did in my picture below), or serve in 2 separate bowls and top with onion sumac mix. It’s a part of the culture to freeze these vegetables at home buying local produce, rather than buying frozen store bought molokhia, okra or green beans. Mound rice in the center of 4 or 5 shallow bowls and top with the chicken. A few minutes before it's ready, add 5 cloves of sliced garlic, juice of a lemon, tomato puree, cilantro, and salt. Spinach is a fine substitute. Once the leaves have cooled slightly, take batches in your hand, twist and squeeze out the slimy residue. Their food is flavorful and rich in spices.

You can also cook the …

I don’t feel like I say this often enough, or that I could ever thank you enough. Simmer over low heat until the chicken is cooked through, 45 minutes. A slow cooker can can take your comfort food to the next level. This site uses cookies to ensure that we give you the best experience on our website. and let it sit for 10 minutes then rinse it with fresh water (this is done to clean the chicken, so you can skip this step and just rinse it with water if you prefer).

Sound on for this one Beautiful warak enab an, Beautiful fatayar platter with kibbe, meat pies, s, Moghrabieh! Best food ever! I’ve made a fraction of the quantities (we are only 2) for about 400g of frozen molokhiya but kept the same measure of lemon (as I like the taste it gives to the dish). And vacuum seal portions of the leaves and then freeze. After 20 minutes, prepare a separate frying pan and add olive oil. In a pot, heat oil over medium heat and lightly brown the chicken on both sides. Placing whole lemon slices in the pot also cuts through some of that slime, so I highly recommend it.