1kg chicken parts (mix legs and thighs) from Seara
1 pack molokhia from Seara
4 tablespoons vegetable oil
1 cinnamon stick
5 cardamom pods
1½ – 2 liters water, boiling
5 cloves garlic, minced
4 tablespoons lemon juice
3 tablespoons fresh coriander, chopped
½ 2 cups white rice, washed and drained
2 tablespoons ghee
1 teaspoon salt
5 cups hot water
1 onion, chopped
1 teaspoon sumac
2 tablespoons lemon juice
½ teaspoon salt
A traditional Middle Eastern dish made with fresh or frozen molokhia leaves and chicken, served with white rice and onion sumac lemon mix.Instructions:
In a big pot, heat the vegetable oil over medium heat and lightly brown the chicken pieces on both sides. Add a whole onion, cardamom and cinnamon to the pot, and sauté it as well to fragrant.
Add boiling water, let it boil for a minute. Skim off any scum and fat that forms at the top to keep the liquid clear. Keep boiling for 20 minutes.
Remove the cinnamon stick and cardamom pods then add the molokhia leaves to the chicken pot and let it simmer for 30 minutes more. Keep checking and stirring the molokhia. Add more water if needed.
A few minutes before it is ready, add the garlic, lemon juice, coriander and salt and keep cooking for 3-4 minutes. Remove from heat and set aside.
Rice: at the same time while molokhia cooks start preparing the rice. Melt the ghee in a big pot over medium low heat and fry the washed rice for 1 minute then add the salt and water. Cover, lower the heat and keep cooking for 20 minutes to absorb all the water.
Onion sumac mix: in a small bowl mix onion with lemon juice, sumac, and salt. Stir well and set aside.
Scoop molokhia to a big serving bowl and serve hot with rice and onion sumac mix.