Lebanese Molokhiya

Lebanese Molokhiya Chicken Ingredients

750 g chicken breast or thigh1 large onion (quartered)2 bay leaves2 cinnamon sticks1 tsp salt1/2 tsp black peppercorns8 cups water

Instruction

Bring water to a boil, add chicken, bay leaves, salt & pepper.Cook for 20 mins until chicken is no longer pink, remove, let cool for 15 mins & shred into smaller pieces.Drain chicken broth to remove spices.

Onion

2 shallots (finely sliced)2 large onion (quartered)3 tbsp olive oil (divided)

Instruction

Heat oil in a pot on medium high, add shallots & fry till crispy, stirring often (abt 10 mins)Preheat oven to 200 deg C, place onions on a baking tray, drizzle oil used to fry shallots earlier & roast until browned (abt 30 mins).Let cool for 5 mins & blend into a paste (add onion & peppercorns saved from making broth)

Stew

100 g molokhiya (dried or frozen)2 tbsp olive oil1 cup cilantro (chopped)8 cloves garlic (minced)1 tbsp allspice1 tbsp coriander powder1 tsp salt (to taste)1/2 tsp ground black pepper (to taste)1 lemon (juiced)

Finishing

Pick through molokhiya & remove stems or debris, soak for 15 mins, rinse with cold water & squeeze (repeat 8 times).Add olive oil into a pot on medium high heat, add cilantro & garlic, cook for 1 min.Add onion paste, allspice, coriander, salt & pepper, stir for 1 min, add molokhiya & cook for 1 min.Add chicken broth & cook (covered) for 30 mins.Lower heat to medium, add chicken, lemon juice & cook for 30 mins.Taste to adjust seasoning & cook until leaves have softened to liking.Serve stew with rice, lemon slices, chopped cilantro, fried shallots & chilli flakes.