🥬 Molokhia with Chicken

Method

1. Wash and clean the chicken quarters, peel the onion and leave it whole, and crush the 8 garlic cloves.

2. Put the chicken in a pot with 6 cups water, the onion, 2 bay leaves, 3 cardamom pods, salt and 1/2 tsp black pepper, bring to a boil over high heat and skim off the foam.

3. Lower the heat, cover and cook for 40 minutes until the chicken is done, then take it out and strain the broth.

4. Brown the chicken in 1 tbsp ghee in a frying pan over medium-high heat for 5 minutes until golden, or in the oven at 220°C for 15 minutes.

5. Return 4 cups of the broth to the pot, with the stock cube if using, and bring to a boil over medium heat.

6. Add the 500 g molokhia and stir until it dissolves into the broth, and let it simmer gently for 3–5 minutes with the pot uncovered.

7. In a small pan, melt the second 1 tbsp ghee over medium heat and fry the garlic for 1 minute until golden, then add 1 tbsp dried coriander and stir for a few seconds until fragrant.

8. Pour the sizzling garlic mixture straight onto the molokhia, stir, leave it on the heat for 1 minute, then turn it off.

9. Serve the molokhia hot with the chicken, plus white rice and a squeeze of lemon if you have them.

💡 One more secret for this dish in the Tahwa app (Plus).