Soups and stews
ChefSalam Hijazi
Dry Mulukhiyah with Chicken
Dry mulukhiyah with chicken — a beloved, distinctive dish served with lemon and hot pepper to taste. A comforting, traditional meal.
Dry mulukhiyah with chicken — one of the tastiest dishes to grace the table.
Ingredients
Start here, then move straight into the method.
- Dried mulukhiyah (dried jute mallow leaves)
- Chicken
- Garlic
- Fresh coriander (cilantro)
- Hot pepper (green or red fresh peppers or powder), to taste
- Salam Hijazi (Um Hadi)
- For more of Salam’s delicious recipes see: Rice with Meat and Nuts
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Method
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- Soak the dried mulukhiyah in hot water for about an hour.
- Boil the chicken well with seasonings until cooked.
- After an hour... rinse it well with water, then squeeze it firmly by hand and set aside.
- Fry the chopped garlic in a little oil with chopped cilantro.
- When they soften, add the mulukhiyah on top and sauté them for about five minutes.
- Add the chicken (after removing the bones) and the chicken's cooking liquid over the mulukhiyah; sprinkle hot pepper to taste and bring them to a boil.
- After boiling, reduce the heat and leave the dry mulukhiyah with chicken on the heat until it is cooked.
- Salam Hijazi (Umm Hadi)
Recipe tags
Soups and stewsEgyptianDairy freeGluten freeNut freeEgg free
Notes and serving ideas
- Rice with Meat and Nuts
