Mloukhieyh with Meat and Chicken (Jews Mallow)
Mloukhieyh with Meat and Chicken (Jews Mallow)

Hello everybody, it’s Jim, welcome to my recipe site. Today, we’re going to make a special dish, mloukhieyh with meat and chicken (jews mallow). It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Mloukhieyh with Meat and Chicken (Jews Mallow) is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They’re fine and they look fantastic. Mloukhieyh with Meat and Chicken (Jews Mallow) is something which I’ve loved my entire life.

To begin with this particular recipe, we must prepare a few components. You can have mloukhieyh with meat and chicken (jews mallow) using 19 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Mloukhieyh with Meat and Chicken (Jews Mallow):
  1. Prepare 1 kg frozen jew’s mallow leaves
  2. Take 6 skinless chicken thighs
  3. Take 2 chicken broth cubes
  4. Take 1 large onion, cut in thin slices
  5. Make ready 7 cloves garlic, chopped
  6. Make ready 1 tablespoon dried coriander
  7. Prepare 1/2 cup fresh coriander, finely chopped
  8. Make ready 1/4 cup lemon juice
  9. Take 6 tablespoons vegetable oil
  10. Get 1 teaspoon salt
  11. Prepare 1/2 teaspoon white pepper
  12. Take 1 teaspoon caraway
  13. Prepare 1 teaspoon cinnamon powder
  14. Make ready 2 bay leaves
  15. Get 2 cinnamon sticks
  16. Make ready For Serving:
  17. Take 1 loaf pita bread, roasted and cut into pieces
  18. Make ready 1 small onion, finely chopped
  19. Get 1/2 cup red vinegar
Steps to make Mloukhieyh with Meat and Chicken (Jews Mallow):
  1. Dip the frozen jew’s mallow leaves in boiling water for 1 min then strain thoroughly.
  2. 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.
  3. Remove the chicken pieces, strain the chicken broth and set it aside. Remove the bones from the chicken and keep chicken pieces aside.
  4. 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.
  5. In a deep pot, fry the onion slices until golden with 1 tablespoon of vegetable oil.
  6. 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.
  7. Place pot on low heat and let it simmer for 15 min. Adjust lemon and salt to taste.
  8. 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.

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