Molokheya with chicken ملوخية بالفراخ

Notes

Molokheya is a popular national dish in Egypt, second only to Ful Medames.

This is just one variant.

See more on its history at Molokheya A national dish of Egypt.
Servings: 4
Preparation Time: 1 hours

Ingredients

1 chicken.
1 pack molokheya.
1 1/2 tablespoon garlic , crushed.
1 1/2 tablespoon coriander , ground
3 tablespoons margarine or butter.
Salt.

Cooking Instructions

Wash chicken well then boil until tender.
Strain and reserve 3-4 cups of chicken soup.
Cut chicken into 4 pieces.
In a skillet add 2 tablespoons margarine or butter.
Fry chicken pieces until golden brown.
In a deep pan heat reserved soup and bring to boil over high heat.
Add 1 teaspoon coriander and 1/2 tablespoon garlic.
Reduce heat and add molokheya and leave to boil once, uncovered.
While molokhia is boiling, in a small skillet heat 1 tablespoon margarine or butter then add 1 teaspoon coriander, 1 tablespoon garlic and stir until golden brown.
Immediately pour components of skillet onto molokheya in pan. Don't stir.
Stir molokhia just before serving.
Serve in a bowl with chicken and rice on the side.

- Wash chicken well then boil until tender.
- Strain and reserve 3-4 cups of rabbit soup. Cut chicken into 4 pieces.
- In a skillet add 2 tablespoons margarine or butter.
- Fry chichen pieces until golden brown.
- In a deep pan heat reserved soup and bring to boil over high heat.
- Add 1 teaspoon coriander and 1/2 tablespoon garlic.
- Reduce heat and add molokhia and leave to boil once, uncovered.
- While molokhia is boiling, in a small skillet heat 1 tablespoon margarine or butter then add 1 teaspoon coriander, 1 tablespoon garlic and stir until golden brown.
- Immediately pour components of skillet onto molokhia in pan. Don’t stir.
- Stir molokhia just before serving. Serve in a bowl.