Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, jew's mallow stew with chicken - mulukhiyah. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Jew's mallow stew with chicken - mulukhiyah is one of the most well liked of current trending meals in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Jew's mallow stew with chicken - mulukhiyah is something which I have loved my whole life. They’re nice and they look fantastic.
I Bring to you today's recipe from the town Of Aleppo, Syria. The Jews Mallow (Molokhia or Mulukhiyah), is mostly known as a Dish From the Levant, Still. A Chicken Stew with richness of greens called Molokhia!
To begin with this recipe, we have to first prepare a few ingredients. You can cook jew's mallow stew with chicken - mulukhiyah using 19 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Jew's mallow stew with chicken - mulukhiyah:
- Take 1 kg frozen jew's mallow leaves
- Prepare 6 skinless chicken thighs
- Get 2 chicken broth cubes
- Make ready 1 large onion, cut in thin slices
- Get 7 cloves garlic, chopped
- Prepare 1 tablespoon dried coriander
- Prepare 1/2 cup fresh coriander, finely chopped
- Get 1/4 cup lemon juice
- Get 6 tablespoons vegetable oil
- Prepare 1 teaspoon salt
- Make ready 1/2 teaspoon white pepper
- Get 1 teaspoon caraway
- Make ready 1 teaspoon cinnamon powder
- Take 2 bay leaves
- Get For serving:
- Take 2 cinnamon sticks
- Make ready 1 loaf pita bread, roasted and cut into pieces
- Prepare 1/2 cup red vinegar
- Prepare 1 small onion, finely chopped
Molokhia is primarily made with chicken but, is sometimes made with stew beef. You could mix both chicken breast and stew beef, to make the. Molokhia(Jew's Mallow Soup) is a hearty Egyptian stew, cooked in chicken broth and flavored with aromatic spices. This Pressure Cooker Fullblood Wagyu Beef and Bacon Stew recipe is perfect for a chilly, fall night!
Instructions 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.
Mulukhiyah , molokheyya ,molokhia or mulukhiyyah (Arabic: ملوخية mulūkhiyyah) Greek : molokha is the leaves of Corchorus olitorius, commonly known in English as jute, nalta jute, tossa jute , jute mallow or Jew's mallow. It is used as a vegetable. Mulokhia, or Jews Mallow is a popular dish in Egypt. Do you know about this super food? To start, you need a good chicken broth.
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