Molokhia

🛒 Ingredients

• Chicken breast, boneless, skinless 100 g · 165 kcal
• Frozen Molokhia leaves, chopped 200 g · 146 kcal
• Garlic, minced 8 g · 11 kcal
• Fresh coriander (cilantro), chopped 4 g · 1 kcal
• Chicken broth 250 g · 25 kcal
• Olive oil 8 g · 66 kcal
• Lemon juice 8 g · 2 kcal

👨‍🍳 Instructions

1. Boil chicken breast until fully cooked, then remove and shred it into small pieces; reserve the chicken broth.
2. In a pot, combine the frozen chopped molokhia with half of the reserved chicken broth. Bring to a gentle simmer, stirring continuously, until defrosted and slightly thickened; avoid vigorous boiling to prevent the molokhia from separating.
3. Add the shredded chicken to the molokhia pot, season with salt and a dash of lemon juice, then stir gently. Adjust the consistency with more broth if desired.
4. In a separate small pan, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant and lightly golden.
5. Stir in the fresh chopped coriander into the garlic oil and cook for another minute until aromatic, creating the 'ta'leya' mixture.
6. Pour the sizzling garlic-coriander mixture (ta'leya) directly into the molokhia stew. Stir gently.
7. Serve the Molokhia immediately, typically with white rice or pita bread and extra lemon wedges for squeezing.