Name: Aromatic Chicken & Rice Molokhia Stew
Prep time: 15 min
Cook time: 80 min
Total time: 95 min
Ingredients: 2 lbs Whole chicken, cut into pieces; 1 lbs Frozen chopped molokhia leaves; 8 cloves Garlic cloves, minced; 0.25 cups Fresh cilantro, chopped; 1 tbsp Coriander powder; 4 cups Chicken broth; 3 tbsp Olive oil; 2 tbsp Lemon juice; 0 to taste Salt and pepper; 4 cups White rice, cooked

Ingredients (10)

Ingredient	Qty	Cal	P	C	F
Whole chicken, cut into pieces	2 lbs	234	20g	0g	16g
Frozen chopped molokhia leaves	1 lbs	355	9g	85g	9g
Garlic cloves, minced	8 cloves	9	0g	2g	0g
Fresh cilantro, chopped	0.25 cups	0	0g	0g	0g
Coriander powder	1 tbsp	4	0g	1g	0g
Chicken broth	4 cups	14	2g	1g	1g
Olive oil	3 tbsp	93	0g	0g	11g
Lemon juice	2 tbsp	2	0g	1g	0g
Salt and pepper	0 to taste	0	0g	0g	0g
White rice, cooked	4 cups	206	4g	45g	0g

Ingredients (10)

Ingredient	Qty	Cal	P	C	F
Whole chicken, cut into pieces	2 lbs	234	20g	0g	16g
Frozen chopped molokhia leaves	1 lbs	355	9g	85g	9g
Garlic cloves, minced	8 cloves	9	0g	2g	0g
Fresh cilantro, chopped	0.25 cups	0	0g	0g	0g
Coriander powder	1 tbsp	4	0g	1g	0g
Chicken broth	4 cups	14	2g	1g	1g
Olive oil	3 tbsp	93	0g	0g	11g
Lemon juice	2 tbsp	2	0g	1g	0g
Salt and pepper	0 to taste	0	0g	0g	0g
White rice, cooked	4 cups	206	4g	45g	0g

Directions

Step 1
Season chicken pieces with salt and pepper. In a large pot, brown chicken in 1 tbsp olive oil. Cover with 4 cups water or chicken broth, bring to a boil, then reduce heat and simmer for 45 minutes, or until chicken is cooked through. Remove chicken, shred meat from bones, and strain broth.
Step 2
In another pot, combine frozen molokhia with 2-3 cups of the reserved chicken broth. Bring to a simmer, stirring occasionally, until molokhia thaws and becomes smooth, about 10-15 minutes.
Step 3
Make the 'ta'leya' (garlic-cilantro sauté): In a small skillet, heat remaining 2 tbsp olive oil. Add half of the minced garlic and all of the chopped cilantro and coriander powder. Sauté for 3-5 minutes until golden and fragrant.
Step 4
Add the ta'leya mixture to the simmering molokhia. Stir well. Add the shredded chicken to the molokhia. Do not boil the molokhia too vigorously, or it can separate.
Step 5
Make the garlic 'shatsha': In the same small skillet, add 1 tbsp olive oil and the remaining minced garlic. Sauté until lightly golden. Immediately pour this sizzling garlic over the molokhia (this creates a 'shahqa' sound/aroma).
Step 6
Taste and adjust seasoning. Serve hot with a squeeze of fresh lemon juice and alongside plain white rice.