Description
A hearty stew made with chicken and molokhia, seasoned to perfection.
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
- 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
- 1 tbsp Ground coriander
- 3–4 Garlic cloves
- 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. In a large Dutch oven or pot over medium-high heat, add 2 tbsp olive oil and sear the chicken skin side down for 3 minutes. Flip and sear the other side for another 3 minutes; the chicken does not need to be cooked through.
- Make Broth: To the same pot, add onion halves and 3-4 peeled garlic cloves. Add enough water to cover the chicken, bay leaf, and cardamom. Bring to a boil and simmer on low for 45-60 minutes, partially covered.
- Strain Broth: Once the broth is ready, carefully remove the chicken pieces. Strain the broth through a fine mesh sieve into a clean pot.
- Shred Chicken: Allow chicken to cool for 15 minutes, then shred into bite-sized pieces. Set aside.
- Make Molokhia: Add frozen molokhia to strained broth, then bring to a boil. Add halved peppers and pierced tomato, simmering on low for 10 minutes. Adjust seasoning, remove tomato and peppers if desired, and add shredded chicken back to the stew.
- Make the Adha: In a frying pan, heat 2 tbsp olive oil, add ground coriander, and 3-4 cloves of crushed garlic, frying until fragrant (30-60 seconds).
- Finish the Stew: Quickly pour the adha over the stew and stir.
- Make the Shallot Garnish: In a small bowl, combine chopped shallots, peppers, vinegar, and water.
- Serve: Serve the stew with rice, chopped shallots, and lemon wedges.
Notes
- Adjust the level of spice by modifying the amount of jalapeno used.
- This recipe can be made with fresh molokhia if available.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg