Finger-Licking Egyptian Molokhia
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Finger-Licking Egyptian Molokhia

An Egyptian recipe, melokheya leaves are cooked with chicken, garlic and coriander. Serve with rice.

Riyah el Neel

Ingredients

4 servings
  1. 1 whole chicken
  2. 600 g frozen melokheya leaves, chopped
  3. 1 onion, peeled
  4. 3 cardamom pods
  5. black pepper to taste
  6. salt to taste
  7. For garlic sauce/"takleya":
  8. 10 cloves garlic, crushed
  9. 2 tablespoons ground coriander
  10. 1/4 teaspoon ground chili pepper, or more according to taste
  11. 2 tablespoons vegetable oil

Method

90 mins
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    Clean the chicken, rub it with salt and pepper, and place it in a large saucepan. Cover it with 2.5 liters of water. Add onion and cardamom pods. Bring to a boil while removing the foam that appears on the surface of water.

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    Once water starts boiling, reduce heat and flavor with salt and pepper. Simmer with lid on until meat is tender (about 60 minutes).

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    Remove the chicken, onion, and cardamom pods from the broth. Keep the broth aside. Discard the onion and cardamom pods. Let the chicken cool a bit then cut it into pieces. Put chicken pieces in a serving bowl aside and keep it warm by covering it with some broth.

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    After boiling the chicken, around 2 liters of broth should remain. If it isn’t the case you can adjust either by adding some extra water or by boiling the broth a little bit longer.

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    Once you have the right amount of water, add the frozen molokhia to the simmering broth, let it defrost for around 10mn, then stir gently and turn off the heat. Make sure not to cover the saucepan.

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    For the garlic sauce or “takleya”: in a frying pan mix vegetable oil, garlic, coriander, and chili pepper. Heat over medium fire until garlic starts changing color.

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    Stir the “takleya” mixture into the simmering broth and keep cooking it for an extra 2 minutes. Season according to taste.

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    The molokheya is served very hot. It is usually presented on top of a plate of white rice with a piece of chicken on the side.

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