Chicken Molokhia

Ingredients

• boiled chicken
• molokhia
• ghee
• grated garlic
• whole garlic cloves
• black pepper
• 7-spice blend
• salt
• 1.5 tablespoons dried coriander
• 2 bunches fresh coriander
• a pinch citric acid
• a little turmeric
• yellow loomi
• black loomi
• safflower
• cinnamon
• cardamom

Instructions

1. Wash the chicken and boil it in the pot in advance with aromatic ingredients mentioned by the chef, such as yellow loomi, black loomi, safflower, cinnamon, and cardamom.
2. Wash the molokhia in a bowl with plain water two, three, or more times until the water runs clear, then squeeze it and form it into balls.
3. Fry the molokhia in a pot or frying pan with ghee, taking care not to overfry it so it does not become bitter, and add the citric acid gradually in small batches during frying.
4. Fry the whole garlic cloves in a frying pan or pot with a little ghee.
5. Add the salt, black pepper, 7-spice blend, and dried coriander to the garlic in the frying pan or pot.
6. Add the fresh coriander to the frying pan or pot in two batches, keeping its green color.
7. Add the fried molokhia to the pot and stir it with the garlic and spices.
8. Add hot chicken stock to the pot according to the desired consistency.
9. Add the boiled chicken to the pot and leave it to boil and cook for about 20 minutes.
10. Mix the grated garlic with the fresh coriander in a small bowl, or directly before the final addition to the pot.
11. Add the garlic and coriander mixture to the pot in the final step, then stir once and do not cover afterward.
12. You can coat the chicken pieces with a little chicken stock and turmeric, then brown them in the oven for garnish.