Lebanese Molokhia
The jute leaves or Jew's mallow, when braised, release a earthy and herby flavor. It is complemented with baharat spices, garlic and the tang of lemon.
Ingredients
For the Chicken Broth
- 2-3 lb Chicken Leg/Thighs
- 1 tbsp Peppercorn
- 2 Bayleaves
- 1 Large Onion
- 6-8 cups Water Enough water to cover the chicken
- Salt and Pepper to taste
For the Molokhia
- 1/3 cup Cilantro chopped
- 10 cups Dried Molokhia de-stemmed
- 4-6 cups Chicken broth
- 5 Cloves Garlic
- 1 Small Chopped Onion Oven Roasted
- 1 & 1/2 tbsp Baharat Spice Mix (allspice, clove, black pepper, cinnamon, coriander, cumin, nutmeg)
- 1 tbsp Dried coriander
- 4-6 cups Chicken Broth
- 1 Whole Lemon Juiced
- 1 Whole Lemon Sliced
- Olive oil
- Salt and Pepper to taste
Instructions
- Preheat oven to 400°F and lay chopped onions on baking sheet with a drizzle of olive oil. Roast the onions in the oven for 20-30 mins or until golden brown.
- In a large pot toss in your chicken, onion, peppercorn, salt, pepper and bayleaves. Cook until chicken has browned on both side. The chicken will not be fully cooked.
- Add water to the pot with chicken and let it reach a rolling boil and then reduce to medium-low heat. Cook for another 20 mins.
- For the molokhia leaves, pick out the debris and de-stem the molokhia. Then hydrate a few times in water and squeeze out remaining liquid. Molokhia should hydrate in water for at least 10-15mins. Then squeeze out remaining water.
- In a large pot, add cilantro and garlic to 2 tablespoons of olive oil for 1 min
- Add molokhia leaves to the pot along with the baharat, coriander, and salt and pepper. Once the molokhia is soft, add in 4 ladles of chicken broth or until molokhia is hydrated.
- Let it simmer for 20-30 minutes. Most of the broth should be hydrated in the leaves.
- Shred the chicken and add it to the molokhia, once it is hydrated with the broth. Then add the coriander and lemon juice to the pot. Add salt and pepper as needed. Stir in for another 5 mins and serve with rice.