Authentic Molokhia (Mulukhiya)

Ingredients

• 2 tablespoons olive oil
• 5-6 cardamom pods
• 2-3 bay leaves
• 1/2 teaspoon peppercorns
• 1 1/4 teaspoon black pepper
• 1 1/2 teaspoon salt (plus more to taste)
• 1 medium sized whole chicken (cut into quarters, or 4 full legs)
• 8-10 cups water (enough to cover the chicken)
• 1 onion (quartered)
• 4-5 cups broth (made using instructions for the broth)
• 1 cube vegetable stock or bouillon (optional) (add 1/2 cup water if using)
• salt and pepper (to taste)
• 400 grams frozen molokhia (jute mallow) (1x frozen package)
• 15 garlic cloves, peeled (45 grams)
• 2 teaspoon ground coriander
• 1 tablespoon ghee or butter
• 1 tablespoon olive oil

Steps

1. 1

   Start by heating the olive oil in a large pot on medium heat, add in the peppercorns, cardamom, bay leaves, salt and pepper

2. 2

   Stir together for a few minutes until fragrant before adding and searing the chicken pieces on each side for a few minutes until lightly golden

3. 3

   Add water and the onion and bring broth to a boil before covering and lowering the heat

4. 4

   Allow broth to simmer for at least 45 minutes or up to 1-2 hours. You may need to skim off and discard any scum while it is simmering

5. 5

   Take the chicken out and set aside. Strain the broth to remove the whole spices and onion. Set aside.

6. 6

   Add the strained broth back into the pot filling the pot about a third of the way or using about 4-5 cups of broth. It's better to start with less broth and add more as needed to avoid molokhia that is too thin

7. 7

   If using the vegetable stock cube or bouillon, dissolve in the 1/2 cup of water before adding it to the broth in the pot

8. 8

   Season mixture with salt and pepper if needed, bring to a boil, then reduce the heat to low and simmer

9. 9

   Add the frozen molokhia (no need to defrost!) and mix until it has defrosted and completely mixed into the broth, leaving it at a slow simmer

10. 10

    Taste again and adjust seasoning if necessary

11. 11

    In a food processor, blend together the garlic cloves and the ground coriander

12. 12

    In a skillet, heat up the ghee or butter and the olive oil over medium-low heat

13. 13

    Add the garlic and coriander mixture to the skillet and sauté for 3-4 minutes until the garlic turns lightly golden and fragrant, stirring frequently to avoid burning

14. 14

    Pour in the sautéed garlic and coriander over the simmering molokhia

15. 15

    Scoop up the molokhia and pour it into the sauté pan to get every last bit of garlic and flavour

16. 16

    Stir together until well incorporated. If you like the consistency, turn off the heat. Otherwise, simmer it to thicken it to your desired consistency

17. 17

    Lightly fry or broil the chicken pieces in oil and serve alongside the molokhia. Or you can shred the chicken and add it right into the molokhia pot

18. 18

    Serve hot with Egyptian rice or bread