Molokhia (Chicken with Jew’s Mallow)

  • 1 whole chicken
  • 1 tablespoon salt
  • 2 (14 oz) bag frozen, minced molokhia leaves (jews mallow)
  • 1 head of garlic, peeled and smashed
  • 1 bunch cilantro, chopped
  • 2 tablespoons ground coriander seeds (preferably freshly ground)
  • 2 tablespoon butter or olive oil
  • 1 red onion, chopped, for serving
  • Apple cider vinegar, for serving
  • White rice, for serving
  1. Place the chicken in a large pot and cover with water. Bring to a boil, add one tablespoon salt, and remove any skim that rises to the top. Boil gently, partially covered, until the chicken is fully cooked and falling off the bone, approximately 1 – 1.5 hours (or 20 minutes in a stovetop pressure cooker).
  2. Meanwhile, chop the red onion and place in a bowl. Cover the onions with vinegar and set aside for serving.
  3. When the chicken is cooked, remove from the broth. Strain 6 cups of broth into a bowl; use a fat separator, if desired. Set aside. Save the additional broth just in case.
  4. In a large pot, melt the butter or oil. Add the garlic and coriander and cook until fragrant, approximately 30 seconds. Add the fresh cilantro and fry for 2 minutes.
  5. Add 6 cups of the chicken broth and bring to a boil. Add the frozen molokhia leaves and bring to a simmer for 15 minutes. Add up to 2 more cups of the broth, if desired. Taste for salt.
  6. While the sauce is simmering, debone and shred the chicken; cover to keep warm.
  7. To serve: Add a scoop of rice to a bowl. Top with a pile of shredded chicken. Ladle at least 1/2 cup of the sauce (or more) over the chicken. Top with the pickled onions.

Print Recipe

Chicken with Jew's Mallow (Mlukhiyya)

Ingredients

  • 1 whole chicken
  • 8 cups water
  • 1 tablespoon salt
  • 2 (14 oz) bag frozen, minced molokhia leaves (Jews Mallow)
  • 1 head of garlic, peeled and smashed
  • 1 bunch cilantro, finely chopped (1 cup)
  • 2 tablespoons ground coriander seeds (preferably freshly ground)
  • 2 tablespoon butter or olive oil
  • 1 red onion, chopped, for serving
  • Apple cider vinegar, for serving
  • White rice, for serving

Instructions

1

Place the chicken in a large pot and cover with water. Bring to a boil, add one tablespoon salt, and remove any skim that rises to the top. Boil gently, partially covered, until the chicken is fully cooked and falling off the bone, approximately 1 - 1 1/2 hours (or 15 minutes in a stovetop pressure cooker).

2

Meanwhile, chop the red onion and place in a bowl. Cover the onions with vinegar and set aside for serving.

3

When the chicken is cooked, remove from the broth. Strain 6 cups of broth into a bowl; use a fat separator, if desired. Set aside. Save the additional broth just in case.

4

In a large pot, melt the butter or oil. Add the garlic and coriander and cook until fragrant, approximately 30 seconds. Add the fresh cilantro and fry for 2 minutes.

5

Add 6 cups of the chicken broth and bring to boil. Add the frozen Mlukhiyya and bring to a simmer for 15 minutes. Taste for salt.

6

While the sauce is simmering, debone and shred the chicken; cover to keep warm.

7

To serve: Add a scoop of rice to a bowl. Top with a pile of shredded chicken. Ladle at least 1/2 cup of the sauce (or more) over the chicken. Top with pickled onions.

Notes

To serve: To each serving bowl, add a scoop of rice. Top with a layer of shredded chicken. Ladle the mlukhiyyi over the chicken and top with the marinated onions.

0

Rating: 5 out of 5.

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