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
One 3 1/2-pound chicken
1 large onion, finely chopped
1 rosemary sprig
One 4-inch cinnamon stick
1 bay leaf
One 14-ounce package frozen molokhia (see Note) or two 10-ounce packages chopped frozen spinach
1 tablespoon minced garlic
1 tablespoon plus 1/2 teaspoon ground coriander
3 tablespoons unsalted butter
Salt and freshly ground black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/4 teaspoon sweet paprika
Steamed short-grain rice, for serving
How to Make It
In a large, deep pot, cover the chicken with the onion, rosemary, cinnamon stick and bay leaf and 12 cups of water. Top with a small plate to keep the chicken submerged and bring to a boil. Simmer over low heat until the chicken is cooked through, 45 minutes. Transfer the chicken to a platter and let cool slightly, then cut into wings, breasts, thighs and drumsticks and pat dry.
Strain the broth into a heatproof bowl. Skim off the fat. Return 2 cups of the broth to the pot; reserve the remaining broth for another use. Add the molokhia to the pot and simmer for 10 minutes.
Meanwhile, using the side of a knife, mash the garlic to a paste with 1 tablespoon of the coriander. In a small skillet, melt 1 tablespoon of the butter. Add the garlic paste and cook over moderately high heat until golden and fragrant, about 1 minute. Scrape the paste into the molokhia and simmer for 5 minutes longer. Season with salt and pepper.
In a small bowl, combine the remaining 1/2 teaspoon of coriander with the ground cinnamon, cumin, paprika and 1/2 teaspoon each of salt and pepper. Sprinkle the chicken all over with the spices. In a large nonstick skillet, melt the remaining 2 tablespoons of butter. Add the chicken and cook over high heat, turning once, until golden and heated through and the skin is crisp, about 4 minutes.
Mound rice in the center of 4 or 5 shallow bowls and top with the chicken. Ladle the molokhia around the chicken and serve.
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.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.