Molokhia with Spiced Chicken
Molokhia gets its name from a dark leafy green of the same name. Also known as Jew’s mallow, it develops an okra-like viscosity when cooked and is an acquired taste for some. In Lebanon, writer Salma Abdelnour grew up eating molokhia served with crispy pita croutons and a drizzle of dressing made with red wine vinegar and onion. But Egyptians often serve the dish without these garnishes, as in this recipe from Eric Monkaba.
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