Description
A delicious and hearty chicken stew made with molokhia, spices, and fresh vegetables.
Ingredients
Scale
- 3 lbs Chicken breasts
- to taste Kosher salt
- to taste Black pepper
- 2 tbsp Olive oil
- 1 Onion, peeled and cut in half
- 3–4 Garlic cloves, peeled
- 4–5 cups Water
- 1 Bay leaf
- 8–10 Cardamom pods
- 1 packet Frozen chopped molokhia
- 1 Jalapeno, cut in half
- 1 Small sweet pepper, cut in half
- 1 Small tomato, slit with a knife but kept whole
- 2 tbsp Olive oil (for adha)
- 1 tbsp Ground coriander
- 3–4 Garlic cloves, crushed finely (for adha)
- 2 Shallots, very finely chopped
- ½ Jalapeno or Serrano pepper, very finely chopped (optional, use more or less to taste)
- ¼ cup White vinegar
- to dilute Water
- to serve Lemon wedges
Instructions
- Sear the Chicken: Season the chicken pieces liberally with salt and pepper. To a large Dutch oven or large pot set on medium-high heat, add 2 tbsp olive oil and sear the seasoned chicken skin side down for 3 minutes. Flip the chicken and sear on the other side for 3 minutes. The chicken doesn’t need to be cooked through.
- Make Broth: To the same pot, add your onion halves and 3-4 peeled garlic cloves. Add the water, making sure to cover the chicken. Add the bay leaf and cardamom. Bring the broth to a boil and simmer on low heat for 45-60 minutes, partially covered.
- Strain Broth: When the broth is ready, carefully remove the chicken pieces and set them on a plate. Strain the chicken broth through a fine mesh sieve over a clean pot.
- Shred Chicken: Let the chicken cool for 15 minutes and shred it into bite-sized pieces. Set aside.
- Make Molokhia: To the strained broth, add the brick of frozen molokhia. Bring the broth to a boil, add the halved peppers and pierced tomato. Simmer on low for 10 minutes. Taste and adjust seasoning. Remove the tomato and peppers (optional). Add the shredded chicken back to the stew.
- Make the Adha: To a frying pan, add 2 tablespoons of olive oil, ground coriander and 3-4 cloves of garlic (crushed finely). Fry on medium heat until fragrant, for 30-60 seconds (don’t burn).
- Finish the Stew: Quickly pour the adha all over the stew and stir.
- Make the Shallot Garnish: To a small bowl, combine the chopped shallots, peppers, vinegar and water.
- Serve: Serve the stew with rice, chopped shallots and lemon wedges.
Notes
- Use fresh chicken for the best flavor.
- Molokhia can sometimes be found in Middle Eastern grocery stores.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Simmering
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 2g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg