Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, jew's mallow stew with chicken - mulukhiyah. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Molokhia is a very popular jews mallow (jute leaves) stew throughout the Middle-east. The word Molokhia is spelled in so many different ways and in Arabic translates to jews mallow, and/or jute leaves. Jute leaves are highly nutritious, and loaded with folic acid, iron, calcium, vitamin C and antioxidants.
Jew's mallow stew with chicken - mulukhiyah is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes yummy. They are fine and they look fantastic. Jew's mallow stew with chicken - mulukhiyah is something that I’ve loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. You can cook jew's mallow stew with chicken - mulukhiyah using 19 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Jew's mallow stew with chicken - mulukhiyah:
- Make ready 1 kg frozen jew's mallow leaves
- Make ready 6 skinless chicken thighs
- Get 2 chicken broth cubes
- Get 1 large onion, cut in thin slices
- Get 7 cloves garlic, chopped
- Prepare 1 tablespoon dried coriander
- Get 1/2 cup fresh coriander, finely chopped
- Take 1/4 cup lemon juice
- Prepare 6 tablespoons vegetable oil
- Get 1 teaspoon salt
- Get 1/2 teaspoon white pepper
- Make ready 1 teaspoon caraway
- Prepare 1 teaspoon cinnamon powder
- Get 2 bay leaves
- Prepare For serving:
- Prepare 2 cinnamon sticks
- Prepare 1 loaf pita bread, roasted and cut into pieces
- Prepare 1/2 cup red vinegar
- Take 1 small onion, finely chopped
I have always enjoyed cooking the Molokhia with chicken and rice. The origin of Jew's Mallow name comes from the fact that it served as a staple food during ancient times for the Jewish people. See Eat and be Satisfied: A Social History of Jewish Food. The Egyptians have been eating it for thousands of years.
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. It is popular in Middle East, East African and North African countries and is called "Saluyot" in the Philippines. Mulukhiyah is generally eaten cooked, not raw, and is most frequently turned into a kind of soup or stew, typically bearing the same name as the vegetable in the local language. Outside our region you can purchase Molokhia (Jews Mallow) from your local ethnic or Middle Eastern market.
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