Molokheya with chicken

Molokheya with chicken

By
From
Cairo Kitchen
Serves
4-6
Photographer
Jonathan Gregson

Molokheya is known in English as Jew’s mallow, with the Egyptian name said to come from ‘mulukeya’, meaning royalty. There are many recipes for molokheya, but in general the Egyptians mince it to give it a consistency a bit like okra. In this recipe we use chicken, but it is very often eaten with rabbit. It is also not uncommon to see traditional cooks make a loud gasp as they throw the ‘tasha’ into the molokheya. This is said to keep the evil eye away and ensure that the molokheya turns out delicious.

Ingredients

Quantity Ingredient
10g butter
50ml sunflower oil
1/2 onion, chopped
1 litre chicken stock
1 bay leaf
2 cardamom pods
1 whole chicken
1kg molokheya, finely chopped
3 garlic cloves, crushed
salt
freshly ground black pepper

For the marinated onions

Quantity Ingredient
1/2 onion, finely diced
1/2 tablespoon white vinegar

For the tasha (garlic coriander seasoning)

Quantity Ingredient
1 garlic clove, crushed
1 tablespoon olive oil
pinch ground coriander

Method

  1. Add the butter and half of the sunflower oil to a hot pan, then stir in the onion and sauté until golden. Pour in the stock and add the bay leaf, cardamoms and salt and pepper, to taste.
  2. Place the chicken in the broth and add a little more water or stock to cover. Simmer for 30 to 40 minutes or until the chicken is tender and cooked through. Remove the chicken from the broth and take the flesh off the bones. Return the chicken pieces to the broth and bring up to a simmer again.
  3. Add the chopped molokheya leaves and simmer for 10 minutes.
  4. To make the marinated onions, place the diced onion in the vinegar and leave to marinate for 30 minutes.
  5. To make the tasha, in a small pan sauté the garlic in the oil until golden, then add the ground coriander. While still hot, pour into the molokheya mix.
  6. Serve the molokheya hot over cooked white rice, with the onions and vinegar on the side.
Tags:
Egyptian
Cairo
Middle
Eastern
street
food
restaurant
chef
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