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Finger-Licking Egyptian Molokhia
Finger-Licking Egyptian Molokhia

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We hope you got benefit from reading it, now let’s go back to finger-licking egyptian molokhia recipe. You can have finger-licking egyptian molokhia using 11 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to prepare Finger-Licking Egyptian Molokhia:
  1. Take 1 whole chicken
  2. You need 600 g frozen melokheya leaves, chopped
  3. Provide 1 onion, peeled
  4. Provide 3 cardamom pods
  5. Provide black pepper to taste
  6. You need salt to taste
  7. Take For garlic sauce/"takleya":
  8. You need 10 cloves garlic, crushed
  9. You need 2 tablespoons ground coriander
  10. Prepare 1/4 teaspoon ground chili pepper, or more according to taste
  11. Get 2 tablespoons vegetable oil
Instructions to make Finger-Licking Egyptian Molokhia:
  1. Clean the chicken, rub it with salt and pepper, and place it in a large saucepan. Cover it with 2.5 liters of water. Add onion and cardamom pods. Bring to a boil while removing the foam that appears on the surface of water.
  2. Once water starts boiling, reduce heat and flavor with salt and pepper. Simmer with lid on until meat is tender (about 60 minutes).
  3. Remove the chicken, onion, and cardamom pods from the broth. Keep the broth aside. Discard the onion and cardamom pods. Let the chicken cool a bit then cut it into pieces. Put chicken pieces in a serving bowl aside and keep it warm by covering it with some broth.
  4. After boiling the chicken, around 2 liters of broth should remain. If it isn’t the case you can adjust either by adding some extra water or by boiling the broth a little bit longer.
  5. Once you have the right amount of water, add the frozen molokhia to the simmering broth, let it defrost for around 10mn, then stir gently and turn off the heat. Make sure not to cover the saucepan.
  6. For the garlic sauce or “takleya”: in a frying pan mix vegetable oil, garlic, coriander, and chili pepper. Heat over medium fire until garlic starts changing color.
  7. Stir the “takleya” mixture into the simmering broth and keep cooking it for an extra 2 minutes. Season according to taste.
  8. The molokheya is served very hot. It is usually presented on top of a plate of white rice with a piece of chicken on the side.

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