Molokhia (Lebanese Mloukhieh)

Ingredients

• Chicken breast

  Broilers or fryers, meat and skin, raw

  1 ½ lb or 680g

• Onions

  Raw

  1 medium or 110g

• Bay leaf

  Spices

  2 tbsp, crumbled or 4g

• Cinnamon

  Nature Valley

  2 bars or 42g

• Salt

  Table

  1 tsp or 6g

• Water

  Plain, clean water

  8 cup or 1.89kg

• Mulukhiyah

  Mulukhiyah, mloukhieh, mloukhiah, mloukhiye, mloukhiya,molokheyya, molokhia, mulukhiyyah, ملوخية‎, mulūkhiyyah, molokha , Corchorus olitorius, nalta jute, tossa jute, jute mallow, Jew's mallow, Saluyot

  1 serving or 100g

• Onions

  Raw

  3 medium or 330g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Cilantro

  Latin - Melissa's

  1 cup or 16g

• Garlic

  Raw

  6 cloves, minced or 18g

• 7 spices mix

  there are different mixes commonly used i levantine cuisine, one popular Lebanese mix: ground black pepper + white pepper + all spice + cumin + cinnamon + cloves + coriander

  1 serving or 6g

• Coriander leaf

  Spices, dried

  1 tbsp or 2g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ½ tsp or 1g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

• Lemons

  Raw, with peel

  ½ fruit without seeds or 54g

Directions

1. Bring 8 cups of water to boil, add the chicken along with the bay leaves, salt and onion. Cook for 20 minutes until chicken is tender and no longer pink. Remove chicken and set aside. Sift the chicken broth and set aside.
2. Preheat the oven to 400F, place the onions on a baking sheet and drizzle 2 tablespoons of the olive oil on top of the onions. Roast in the oven until browned, about 30 minutes.
3. Pick through molokhia to remove any stems or debris. Soak for 15 minutes and rinse a few times. Squeeze out any liquid and set aside.
4. Heat the remaining 2 tablespoons olive oil in the pot used to make the chicken broth. Add the cilantro and garlic and cook until fragrant, about one minute.
5. Add the molokhia to the mixture along with the 7 Spice, coriander, salt and pepper, and saute until the molokhia softens and becomes fragrant, about 5 minutes. Pour the chicken broth on top of the molokhia and cook on medium heat covered for 30 minutes.
6. Lower the heat to simmer, add the roasted onions, shredded chicken, lemon juice and lemon slices, and simmer for 20 minutes.
7. Serve warm over Lebanese rice, if desired.
8. Recipe by: Yumna Jawad (source: https://feelgoodfoodie.net/recipe/molokhia/)