Molokhia
Molokhia is one of my favorite dishes ever. It translates to “Jute Leaf Stew” in English and I always describe this to those who don’t know as a cross between spinach and okra. It’s a leaf just like spinach but when it cooks, it has a texture very similar to okra but not quite the same. Several Arab countries have their own version of this and even within families, there are different approaches on how to make it. The one thing in common though is that this dish needs something spicy with it and lots of lemon.
Serves: 8
Time: 2 hours
Ingredients:
For the broth (Maraqa)
4 Bone-In Chicken Thighs
1 Yellow Onion
3 Bay Leaves
1 Cinnamon Stick
1 tsp Whole Allspice
1 tsp Whole Cardamom
1 tsp Cloves
1 tbsp Salt
For the Molokhia
1 bag - Frozen Minced Molokhia
3 cups - Maraqa or chicken broth
6-8 Garlic Cloves
4 tbsp Olive Oil
1 Serrano Pepper
4 Lemons
3 tsp Salt
2 tsp Coriander
1 tbsp Allspice
Instructions
Place the chicken thighs in a medium bowl and add 2 tsp of salt and 2 tbsp of olive oil. Mix well and let it sit for 10 minutes. Place a large heavy bottom pot on high heat for 2 minutes. Sear the chicken thighs skin side down until golden crispy. Flip and add all the broth ingredients listed above. Add 6-8 cups of boiling hot water, cover, and simmer for 1 hour. Then remove and shred the chicken and strain the broth.
In another pot, add 4 cups of broth and bring to a simmer. Add the bag of frozen molokhia. Keep the pot uncovered and cook on low heat for about 20 minutes stirring occasionally. Then add the shredded chicken.
In a blender or food processor, add the serrano pepper, 4 garlic cloves, juice of 4 lemons, a tsp of salt, and blend until you get a smooth consistency and keep to the side.
Crush another 4 garlic cloves into a paste and set aside. Place a small pan on high heat for two minutes then drop to medium. Add a tbsp of olive oil, the crushed garlic, and 2 tsp of coriander. Flash fry until fragrant and immediately drop into the stew.
Serve with vermicelli rice and garnish with the spicy lemon mix and aleppo pepper and enjoy
