Nothing says summer in the Levant more than a bowl of your favourite molokhiya! Be sure to drizzle with a generous helping of lemon juice before serving and enjoy with a simple salad for some freshness.
Serves : 4 – 6
Prep Time : 15 MINUTES
Cooking Time : 1 HOUR 15 MINUTES
Ingredients
Method
– Boil the chicken in large pot of water, seasoned with salt, 7 spice, and bay leaf. Bring to a boil, then reduce to a simmer and let cook for 1 hour.
– Once cooked, remove the chicken and save the stock.
– Place the chicken in a pan, and rub with garlic and lemon, grill in a pre-heated oven under the broil for at least 10 minutes, until the skin is brown and crispy.
– Heat the oil and ghee in a large pot and add the molokhiya leaves.
– Stir, then add the garlic cloves. Season with salt and pour in 2 cups of the chicken stock and crumble in the stock cube (add extra fresh chicken stock if needed).
– Bring to a boil, then cover and reduce to a simmer and let leaves cook for approximately 15 minutes.
– Note: Mixture should be reduced and thick at this point.
– Add the crushed garlic, coriander, salt. Mix and let cook for another 10 – 15 minutes.
– Serve with the chicken and white rice.
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