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 crushed garlic cloves
- 1 tablespoon ground coriander
Preparation
In a deep pot, place the chicken, onion, cinnamon, cardamom, bay leaves, and salt. Cover the chicken with water, place the pot on high heat until it boils. Using a slotted spoon, remove the foam from the water surface. Cover the pot and let it simmer on low heat for 30 minutes or until the chicken is cooked. Drain the chicken and reserve the broth.
In a deep pot, place the molokhia, add 2 cups of the broth, add half of the garlic. Stir until the ingredients are combined. Let the molokhia cook for 10 minutes.
In a small skillet, place the oil, put the skillet on medium heat, add the remaining garlic, stir until the garlic aroma rises. Add the coriander, stir for a few seconds.
Add the garlic mixture to the molokhia in the pot, stir and cover the pot.
In a deep skillet, place a generous amount of oil to a height of 3 inches. Fry the chicken pieces until golden brown.
Serve molokhia with chicken with rice and vermicelli.
