Molokhia with Spiced Chicken
Molokhia gets its name froma 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.More Middle Eastern Recipes
The poached chicken and broth can be refrigerated for up to 3 days.
Molokhia (other spellings include molokia) is available at Middle Eastern markets. The leaves are usually sold frozen. Spinach is a fine substitute.
Fresh, full-bodied French white such as a Rhône-style blend.