On a cold windy winter day nothing like a soul warming chicken soup with Molokhia;) What is that you say?
Molokhia also known as Jute, or Jews Mallow is the name of both a plant and a dish. A nutrient powerhouse, it has three times the calcium and phosphorous as Kale, and four times the amount of riboflavin. It also has abundant Vitamin C, Vitamin A amongst a host of other minerals and vitamins.
It is eaten widely eaten throughout the Middle East and Asia but the origins are said to be in ancient Egypt. It does have a Okra like consistency which is an acquired taste to some people. I fell in love with it the first time I had it ( courtesy my fab sister in law). I have add additional spices in the stock to add to the flavor.
Fresh Molokhia leaves are hard to find here so I have used the perfect frozen ones which are stripped and minced already. The preparation here with whole chicken and spices is true comfort food.
Often the chicken from the stock is cut into quarters and fried in butter or roasted in the oven but I have kept it straight, simple and healthy
Truly addictive “umami” food.
Egyptian Molokhia with Chicken
- 1 organic whole roasting chicken
- 2 cinnamon sticks
- 4 cardamom pods
- 1 chopped onion
- 2 bay leaves
- 5 cloves of garlic
- 8 peppercorns
- 2-3 cloves
- Salt and pepper to taste
- Water (enough to submerge chicken)
- 2 cups of rice cooked in 1 tsp salt and 1 tsp clarified butter (optional). You can use a rice cooker.
- 2 tablespoons chopped garlic
- 1 tablespoon ground coriander
- 2 tablespoon extra virgin olive oil
- 1 package of frozen chopped molokhia
- Add the whole chicken and all the stock ingredients, salt and enough water to a stock pot or a pressure cooker. The chicken should be completely submerged. Cover and bring to a boil, lower the heat down to medium and cook the chicken for 1 hour. If using a pressure cooker it should be done in 15 mins.
- Take the chicken out, separate the pieces
- Strain the spices from the stock in a sieve and reserve the stock.
- In a heavy bottomed pot, add the two cups of stock , tsp minced garlic and 1 tsp coriander
- Add the frozen chopped Molokhia and cook until jus bubbling. Turn off the heat. Do not boil the Molokhia too long.
- In a mortar and pestle crush 2-3 cloves of garlic with 1 tsp ground coriander and some of the olive oil
- In a fry pan, add olive oil and then the crushed garlic mixture. Fry until golden and add this tempering to the Molokhia and stir
- Add lemon juice to the Molokhia.
- Check the salt and pepper and adjust to taste
- To serve, put the rice in 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.
- Often the chicken from the stock is cut into quarters and fried in butter or roasted in the oven but I have kept it straight, simple and healthy
Joining Angie with this dish at Fiesta Friday!