Molokhia ‘Jew’s Mallow’ with Chicken

Molokheya (Arabic: ملوخية‎), is a traditional middle eastern dish made from the leaves of or chorus olitorius, also known as “Jew’s mallow”, “Tossa jute”, “crinkling”, ” Mulukhiyah“, and “West African sorry. It is a tasty, flavorful, and delicious recipe. I have always enjoyed cooking Molokhia with chicken and rice. It is worth mentioning that. Normally molokhia made a soup. Or stew and has great benefits in helping your digestive system. Additionally, one of all the most ingredients that contribute to the flavourful taste is real chicken stock. I truly recommend you try this recipe or the one from this link to add the link to the other one.

Molokhia ‘Jew’s Mallow’ with Chicken
Author: Marwan Abdoh
Votes: 2
Rating: 5
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Servings: 4
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  • 400 g Dry Molokhia
  • 3 p ground meat Cilantro
  • 1 small Garlic bulb 6-8 small cloves
  • ¼ cup butter 4 tbsp
  • 6 tablespoons vegetable oil
  • 400 g Chicken-recommended Cardamom-recommended Cinnamon stick-recommended Bay leaf- recommended
--For the Molokhia :
  1. Place the Molokhia in cold water for one hour
  2. Then wash the Molokhia several times until clean
  3. Squeeze out the water from the Molokhia using both hands
--For the Meat :
  1. On a low heat add ¼ cup of butter to a Tefal pot (must be Tefal so the Molokhia won’t stick to the bottom of the pot),
  2. then immediately add the 200 grams of ground meat. Season with salt and pepper.
  3. Once the meat is thoroughly cooked add the Molokhia to the pot
  4. Add one cup of water and 6 vegetable oil tablespoons
  5. Cook for one hour or until thoroughly cooked
  6. Add the diced cilantro and the garlic paste (by either using the garlic press tool or mortar and pestle)
--For the chicken- recommended :
  1. Wash with cold water, Place in a pot with boiling water
  2. Wait until you see the scum then skim off using a spoon
  3. On LOW heat add cardamom, cinnamon stick, and bay leaf (gives a good taste also removes gamey taste and smell) - Recommended
  4. When fully cooked add salt to like.
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