Molokhia (Jute Mallow Stew)

Ingredients

Molokhia and chicken

• 1 packet frozen molokhia
• 1 liter water
• 1 small chicken, cleaned, cut up and soaked in vinegar, lemon and oil
• 2 bay leaves
• 1 onion, chopped
• 1 cinnamon stick
• A pinch of nutmeg
• 2 cardamom pods
• 1/2 head of garlic, crushed
• 2 tbsp ketchup
• 1/4 cup olive oil
• A squeeze of lemon
• Salt
• Black pepper
• 1 tsp cinnamon
• 2 tbsp vegetable oil
• 2 chicken stock cubes

Rice

• 2 1/2 cups Egyptian rice, soaked in warm water
• 2 1/2 cups water
• Salt
• Vegetable oil

Method

1. Fry the chicken in 2 tbsp vegetable oil, add the onion, garlic, cardamom, cinnamon, cloves and nutmeg, then add the liter of hot water. Bring to a boil, skim off the foam and simmer for 45 minutes.
2. Strain about half a liter of the stock, add the frozen molokhia and let it boil, skimming off any white foam (so it does not go stringy). Add the stock cube, the crushed garlic (you can fry it first) and salt and black pepper to taste.
3. Rice: 1 cup water per cup of Egyptian rice with salt and oil. Bring to a boil, then lower the heat once the water is absorbed.
4. Chicken: after boiling, coat with the olive oil, ketchup, lemon, salt and black pepper and brown in the oven on both sides.

Notes

Tip: you can add any spices to the chicken, or after boiling put it in the air fryer just to brown.