Traditional Chicken Molokhia Stew
Ingredients
- 1 kg chicken cut into quarters
- 1 medium onion cut into quarters
- 1 cinnamon stick
- 5 cardamom pods
- 2 bay leaves
- 1 tablespoon salt
- 1 kg chopped molokhia
- 10 cloves crushed garlic
- 1 tablespoon ground coriander
Preparation
In a deep pot, place the chicken, onion, cinnamon, cardamom, bay leaves, and salt. Cover the chicken with water and place the pot on high heat until it boils. Use a slotted spoon to remove the foam from the surface of the water. Cover the pot and let it simmer on low heat for 30 minutes or until the chicken is cooked. Strain the chicken and reserve the broth.
In a deep pot, place the molokhia, add 2 cups of the broth, add half the amount of garlic. Stir until the ingredients are well combined. Let the molokhia cook for 10 minutes.
In a small skillet, place oil and heat over medium heat, add the remaining garlic and stir until the garlic aroma rises. Add the coriander and stir for a few seconds.
Add the garlic mixture to the molokhia in the pot, stir and cover the pot.
In a deep skillet, add plenty of oil to a height of 3 inches. Fry the chicken pieces until golden brown.
Serve molokhia with chicken along with rice and vermicelli.
