Mloukhieyh with Meat and Chicken (Jews Mallow). 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.
It is served with white rice and chicken, topped with roasted pita bread bits and a vinegar sauce. The word Molokhia is spelled in so many different ways and in Arabic translates to jews mallow, and/or jute leaves. Jews mallow is a vegetable originating in Ancient Egypt, and found throughout the Middle East and North Africa. You can cook Mloukhieyh with Meat and Chicken (Jews Mallow) using 19 ingredients and 8 steps. Here is how you cook that.
Ingredients of Mloukhieyh with Meat and Chicken (Jews Mallow)
- You need 1 kg of frozen jew’s mallow leaves.
- Prepare 6 of skinless chicken thighs.
- Prepare 2 of chicken broth cubes.
- Prepare 1 of large onion, cut in thin slices.
- It’s 7 cloves of garlic, chopped.
- You need 1 tablespoon of dried coriander.
- It’s 1/2 cup of fresh coriander, finely chopped.
- You need 1/4 cup of lemon juice.
- Prepare 6 tablespoons of vegetable oil.
- It’s 1 teaspoon of salt.
- Prepare 1/2 teaspoon of white pepper.
- Prepare 1 teaspoon of caraway.
- You need 1 teaspoon of cinnamon powder.
- Prepare 2 of bay leaves.
- You need 2 of cinnamon sticks.
- Prepare of For Serving:.
- Prepare 1 of loaf pita bread, roasted and cut into pieces.
- It’s 1 of small onion, finely chopped.
- It’s 1/2 cup of red vinegar.
Mulukhiyah or mulukhiyyah (Arabic: ملوخية mulūkhiyyah) is the leaves of Corchorus olitorius, commonly known as Jew's mallow, Nalta jute, or tossa jute. It is used as a vegetable. It is popular in Middle East, East African and North African countries. Mulukhiyah is rather bitter, and when boiled, the resulting liquid is a thick, highly mucilaginous broth; it is often described as.
Mloukhieyh with Meat and Chicken (Jews Mallow) step by step
- 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..
See great recipes for Jew's mallow stew with chicken – mulukhiyah too! 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. I have always enjoyed cooking the Molokhia with chicken and rice. Chicken Molokhiya Soup is a popular Middle Eastern and North African dish which is mixed with a Jute or Jews Mallow Leaves, an english name of Molokhia.
