The Best Molokhia with Chicken

Ingredients

• 4 chicken thighs - or as much as desired
• Seasonings for boiling the chicken
• About 300 g dried molokhia
• 2 tbsp ghee
• 2 heads garlic, crushed
• 1 large roasted onion
• 2 bunches fresh coriander
• 1 hot pepper
• 1 tomato
• 1 tbsp dried coriander
• Salt
• Black pepper
• Lemon juice
• Rice:
• 1 cup long-grain basmati rice - as needed
• 2 cups water - for each cup of basmati rice
• Vermicelli
• 1 tbsp ghee
• Rice Method:
• The best molokhia with chicken recipe from a friend of the Shou Tabkhin Today website:
• Iman Shbaro
• For more of Iman’s delicious recipes, here is Cabbage Leaf Stuffed Rolls
• Here is also how to make Molokhia with Tomato

Method

1. We start by boiling the chicken. Cover it with water and skim off the foam when it boils, or discard the water completely, wash the chicken, then return it to the pot with fresh water and the seasonings. Boil until fully cooked.
2. Meanwhile, wash the molokhia leaves and squeeze them well to remove excess water, then sauté them with 1 tablespoon of ghee until they dry slightly and set aside.
3. In a pot over the heat, add 1 tablespoon of ghee and sauté the crushed garlic. Also mash the roasted onion and add it with the garlic, stirring well.
4. When they soften, add the washed and finely chopped coriander and stir, along with the hot pepper (whole or chopped).
5. When the vegetables wilt, add the molokhia. Dice the tomato into small cubes and add it as well, then cover everything with the chicken stock.
6. Let the molokhia simmer over low heat until cooked. Ten minutes before turning off the heat, add the salt, pepper, dried coriander, lemon juice, and the chicken pieces, with the bones removed.
7. After 10 minutes, turn off the heat and serve the molokhia with the vermicelli rice.
   Timers: 10 min
8. Fry the vermicelli in ghee until golden.
9. Add the washed and drained rice and stir it a little with the ghee and vermicelli.
10. Add the hot water and salt and stir.
11. When the water boils and reaches the level of the rice, cover the pot, reduce the heat, and leave the rice for 20 minutes until cooked.
    Timers: 20 min