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Molokhia (Egyptian-style)

This popular Egyptian soup made with minced Jute leaves is nutritious and delicious over rice and chicken.

6 Servings

Nutrition (1 serv.)	Amount	Nutrition (1 serv.)	Amount
Calories	518 kcal	Sugar	2 g
Carbs	63 g	Cholesterol	60 mg
Protein	20 g	Sodium	683 mg
Fat	21 g	Fiber	7 g
Sugar	2 g
Cholesterol	60 mg
Sodium	683 mg
Fiber	7 g

Prep Time: 30 min Cook Time: 45 min Total Time: 75 min

https://norecipes.com/molokhia-recipe/

Cook chicken.
Add the 1/2 large chicken, 1 medium onion, 12 pods green cardamom, 1 cinnamon stick, 1 bay leaf, 1 teaspoon salt and 5 cups water to a stock pot that's just large enough to hold the chicken. The chicken should be completely submerged. Cover and bring to a boil, then remove the lid and skim off any scum that accumulates on the surface. Keep skimming until there's no more foam coming up. Turn the heat down to a simmer, and cook the chicken for 20 minutes.
Prepare Taqliya.
To make the Taqliya, combine the 6 medium cloves garlic, 1 tablespoon ground coriander seeds and 2 tablespoons extra virgin olive oil and 1/2 teaspoon salt and mash together into a paste.
Prepare molokhia.
Prepare the 500 grams fresh molokhia by removing the leaves from the stems, then washing them thoroughly to remove the grit that accumulates on the leaves. Use a mezzaluna or chef's knife to mince the leaves. You can also put them in a food processor and pulse.
Remove chicken to a bowl.
When the chicken is done, transfer it to a bowl using tongs, and cover the chicken with plastic wrap to keep it from drying out.
Cook rice in chicken stock.
Thoroughly wash the 2 cups Egyptian short-grain rice and cook it according to the direction on the package, but substitute the chicken stock for the water.
Add Taqliya to chicken and roast.
When the rice 15 minutes away from being done, preheat the oven to 230 C (450 degrees F) spread about 1/3 of the Taqliya on the chicken skin, sprinkle with salt, and then place the chicken on a roasting pan. Bake the chicken for 15 minutes, or until the skin is golden brown.
Brown Taqliya. Add molokhia and cook.
Add half the remaining Taqliya to a pot. Fry the mixture until fragrant and browned. Add the 1 1/2 cups of reserved chicken stock, along with the minced molokhia. Gently simmer, stirring occasionally until the molokhia is cooked (about 10-15 minutes). If you like your molokhia thinner, add more chicken stock. Season to taste with salt and pepper.
Fry Taqliya.
Add the remaining Taqliya to a small frying pan along with 2 tablespoons ghee. Fry until the garlic has browned.
Add lemon to molokhia.
Add the 1 teaspoon lemon juice to the molokhia and stir it in.
Arrange on platter and serve.
To serve, put the rice on a large platter. Section the chicken into pieces and place them on top of the rice. Serve the Molokhia in a separate bowl to pour on the rice and chicken.

Ingredients

1/2 large chicken (or 1 small about 750 grams)

1 medium onion (quartered)

12 pods green cardamom

1 cinnamon stick

1 bay leaf

1 teaspoon salt

5 cups water

2 tablespoons extra virgin olive oil

6 medium cloves garlic

1 tablespoon ground coriander seeds

1/2 teaspoon salt

500 grams fresh molokhia

2 cups Egyptian short-grain rice

2 tablespoons ghee (clarified butter)

1 teaspoon lemon juice

Instructions

Step 1

Cook chicken.

Step 2

Add the 1/2 large chicken, 1 medium onion, 12 pods green cardamom, 1 cinnamon stick, 1 bay leaf, 1 teaspoon salt and 5 cups water to a stock pot that's just large enough to hold the chicken. The chicken should be completely submerged. Cover and bring to a boil, then remove the lid and skim off any scum that accumulates on the surface. Keep skimming until there's no more foam coming up. Turn the heat down to a simmer, and cook the chicken for 20 minutes.

Step 3

Prepare Taqliya.

Step 4

To make the Taqliya, combine the 6 medium cloves garlic, 1 tablespoon ground coriander seeds and 2 tablespoons extra virgin olive oil and 1/2 teaspoon salt and mash together into a paste.

Step 5

Prepare molokhia.

Step 6

Prepare the 500 grams fresh molokhia by removing the leaves from the stems, then washing them thoroughly to remove the grit that accumulates on the leaves. Use a mezzaluna or chef's knife to mince the leaves. You can also put them in a food processor and pulse.

Step 7

Remove chicken to a bowl.

Step 8

When the chicken is done, transfer it to a bowl using tongs, and cover the chicken with plastic wrap to keep it from drying out.

Step 9

Cook rice in chicken stock.

Step 10

Thoroughly wash the 2 cups Egyptian short-grain rice and cook it according to the direction on the package, but substitute the chicken stock for the water.

Step 11

Add Taqliya to chicken and roast.

Step 12

When the rice 15 minutes away from being done, preheat the oven to 230 C (450 degrees F) spread about 1/3 of the Taqliya on the chicken skin, sprinkle with salt, and then place the chicken on a roasting pan. Bake the chicken for 15 minutes, or until the skin is golden brown.

Step 13

Brown Taqliya. Add molokhia and cook.

Step 14

Add half the remaining Taqliya to a pot. Fry the mixture until fragrant and browned. Add the 1 1/2 cups of reserved chicken stock, along with the minced molokhia. Gently simmer, stirring occasionally until the molokhia is cooked (about 10-15 minutes). If you like your molokhia thinner, add more chicken stock. Season to taste with salt and pepper.

Step 15

Fry Taqliya.

Step 16

Add the remaining Taqliya to a small frying pan along with 2 tablespoons ghee. Fry until the garlic has browned.

Step 17

Add lemon to molokhia.

Step 18

Add the 1 teaspoon lemon juice to the molokhia and stir it in.

Step 19

Arrange on platter and serve.

Step 20

To serve, put the rice on a large platter. Section the chicken into pieces and place them on top of the rice. Serve the Molokhia in a separate bowl to pour on the rice and chicken.