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Jew's mallow stew with chicken - mulukhiyah Mulukhiyah is a stew of jew's mallow leaves. It is served with white rice and chicken, topped with roasted pita bread bi. more Cook Lebanese Beirut, Lebanon Molokhia 'Jew's Mallow' with Chicken Molokheya (Arabic: ملوخية), is a traditional middle eastern dish made from the leaves of or chorus olitorius, also known as "Jew's mallow", "Tossa jute", "crinkling", " Mulukhiyah ", and "West African sorry. It is a tasty, flavorful, and delicious recipe.
Jew's mallow stew with chicken - mulukhiyah is one of the most favored of recent trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look fantastic. Jew's mallow stew with chicken - mulukhiyah is something which I have loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. You can have jew's mallow stew with chicken - mulukhiyah using 19 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Jew's mallow stew with chicken - mulukhiyah:
- Make ready 1 kg frozen jew's mallow leaves
- Make ready 6 skinless chicken thighs
- Make ready 2 chicken broth cubes
- Take 1 large onion, cut in thin slices
- Prepare 7 cloves garlic, chopped
- Make ready 1 tablespoon dried coriander
- Make ready 1/2 cup fresh coriander, finely chopped
- Take 1/4 cup lemon juice
- Take 6 tablespoons vegetable oil
- Take 1 teaspoon salt
- Make ready 1/2 teaspoon white pepper
- Make ready 1 teaspoon caraway
- Take 1 teaspoon cinnamon powder
- Prepare 2 bay leaves
- Make ready For serving:
- Make ready 2 cinnamon sticks
- Get 1 loaf pita bread, roasted and cut into pieces
- Get 1/2 cup red vinegar
- Prepare 1 small onion, finely chopped
It's a staple in every Middle Levantine household. Usually served over medium-grain white rice, and a lemon sumac onion mixture. Molokhia, also Mulukhia is a green soup made from minced Jews/Jute mallow leaves and cooked in broth. This is the Egyptian Molokhia with all its tips and tricks from my grandma's kitchen.
Steps to make Jew's mallow stew with chicken - mulukhiyah:
- Dip the frozen jew's mallow leaves in boiling water for 1 min then strain thoroughly.
- In a saucepan, heat 4 tablespoons vegetable oil and fry the chicken thighs until they change in color. They shouldn't be completely cooked. Add the bay leaves and some salt and cover with water. Cook the chicken at medium heat for 45 min or until it is well done. Remove foam as it starts to form on the surface of the water. Discard the foam.
- Remove the chicken pieces, strain the chicken broth and set it aside. Remove the bones from the chicken and keep chicken pieces aside.
- In a small skillet, fry the crushed garlic and chopped coriander with 1 tablespoon of vegetable oil. Add in the dried coriander. Remove from heat.
- In a deep pot, fry the onion slices until golden with 1 tablespoon of vegetable oil.
- Add in the jew's mallow leaves. Stir occasionally until the leaves become very tender then add the fried garlic-coriander mix, cinnamon, caraway, lemon juice, chicken broth cubes and some salt. Mix well then pour the chicken broth over the jew's mallow and add water if liquid doesn't cover the mixture.
- Place pot on low heat and let it simmer for 15 min. Adjust lemon and salt to taste.
- Serving the Mulukhiyah is an art in itself; in each individual plate, place first the white rice, topped with chicken pieces, followed by a layer of Mulukhiyah stew. Add a spoonful or more of the onions soaked in red vinegar and finally sprinkle with the pita bread.
Jute leaves and chicken are simmered in a lemony chicken broth and served with rice for the classic Middle Eastern stew known as Molokhia. This Lebanese version is irresistibly delicious and filled with antioxidants. Molokhia is a very popular jews mallow (jute leaves) stew throughout the Middle-east. The origin of Jew's Mallow name comes from the fact that it served as a staple food during ancient times for the Jewish people. See Eat and be Satisfied: A Social History of Jewish Food.
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