Mloukhiyeh Na’Ameh – Chopped Mloukhiyeh Recipe

RatingDifficultyBeginner

The traditional Middle Eastern dish known as Molokhia is a chicken stew made with Jews Mallow/Jute leaves and chicken that is simmered in a lemony chicken broth and served with rice. This Lebanese variation is incredibly tasty and chock-full of antioxidants.

Yields1 Serving
Prep Time10 minsCook Time1 hr 40 minsTotal Time1 hr 50 mins
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 ¼ Chicken (whole)
 200 g Nalta jute (chopped, frozen, 'Mloukhiyeh' in Arabic)
 5 ½ Garlic cloves
 ¼ Onions
 ¼ cup Coriander (chopped)
 ½ tsp Tomato paste
 ½ Bay leaves (dried)
 ½ tsp Coriander (powder)
 ¼ tsp Salt
  tsp Black pepper
  tsp Arabic mixed spice (or All Spice)
 1 cup Chicken broth (made in recipe)
  tbsp Sunflower oil


1

Place the chicken in a pot filled with water. Put the heat on high and bring to a boil. You will notice white foam forms on top of the water. Using a net ladle, remove the foam by skimming the water.

2

Add the bay leaves, onion, half the salt and half the black pepper. Cover and boil on medium heat until cooked (about one to one and a half hours). Note: If you use a pressure cooker it takes about 30 minutes to cook the chicken.

3

Once cooked, de-skin and debone the chicken, then shred the meat into medium sized pieces. Leave the broth on the side for later use.

4

On high heat, fry some of the crushed garlic with black pepper, ground coriander and Arabic mixed spice in sunflower oil. This doesn’t take long, just until you can smell the aromas.

5

Add the chicken broth followed by the mloukhiyeh, stir and let come to a boil uncovered. Then add the tomato paste and remaining salt, stir until the mloukhiyeh is fully melted and ingredients are mixed well.

6

Add the fresh coriander, shredded chicken and remaining crushed garlic. Put the heat on low and let it simmer for 3 to 5 minutes uncovered.

Ingredients

 ¼ Chicken (whole)
 200 g Nalta jute (chopped, frozen, 'Mloukhiyeh' in Arabic)
 5 ½ Garlic cloves
 ¼ Onions
 ¼ cup Coriander (chopped)
 ½ tsp Tomato paste
 ½ Bay leaves (dried)
 ½ tsp Coriander (powder)
 ¼ tsp Salt
  tsp Black pepper
  tsp Arabic mixed spice (or All Spice)
 1 cup Chicken broth (made in recipe)
  tbsp Sunflower oil

Directions

1

Place the chicken in a pot filled with water. Put the heat on high and bring to a boil. You will notice white foam forms on top of the water. Using a net ladle, remove the foam by skimming the water.

2

Add the bay leaves, onion, half the salt and half the black pepper. Cover and boil on medium heat until cooked (about one to one and a half hours). Note: If you use a pressure cooker it takes about 30 minutes to cook the chicken.

3

Once cooked, de-skin and debone the chicken, then shred the meat into medium sized pieces. Leave the broth on the side for later use.

4

On high heat, fry some of the crushed garlic with black pepper, ground coriander and Arabic mixed spice in sunflower oil. This doesn’t take long, just until you can smell the aromas.

5

Add the chicken broth followed by the mloukhiyeh, stir and let come to a boil uncovered. Then add the tomato paste and remaining salt, stir until the mloukhiyeh is fully melted and ingredients are mixed well.

6

Add the fresh coriander, shredded chicken and remaining crushed garlic. Put the heat on low and let it simmer for 3 to 5 minutes uncovered.

Mloukhiyeh Na’Ameh – Chopped Mloukhiyeh Recipe

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