Molokhia (Egyptian-style)

         Molokhia also known as Jute, or Jews Mallow is the name of both a plant and a dish. It has nutritional value which provides 70% of the RDA value for vitamin C, 25% of the RDA of Vitamin A, amongst a host of other minerals and vitamins.

Ingredients

     -         1 Medium onion (quartered)

     -         500 grams Fresh molokhia

     -          12 pods Green cardamom

     -         1 Bay leaf

      -         2 tablespoons Ghee (clarified butter)

      -         1/2 Large chicken (or 1 small chicken about 750 grams)

      -          1/2 teaspoon Salt

      -          6 cups Water

      -         2 tablespoons Extra virgin olive oil

      -         5 cloves Medium garlic

      -         1 Cinnamon stick

      -         2 cups Short-grain Egyptian rice

      -         1 tablespoon Coriander seeds - ground

      -         1 teaspoon Lemon juice

Method

    -          Add the chicken, cardamom, onions, cinnamon, bay leaf, salt and water in a sizeable pot. Let the chicken be completely submerged. Cover and bring to a boil, then remove the lid and skim off any scum that accumulates on the surface. When there is no more foam coming up lower the heat, and cook the chicken for 15 minutes. 

    -         To make the Taqliya, combine the garlic, coriander and olive oil and salt and mash together into a paste.

    -         Preparing the molokhia, the leaves will be remove from the stems, and  washed thoroughly to remove the grit that accumulates on the leaves. Use a mezzaluna or chef's knife to mince the leaves. You can also put the leaves in a food processor and pulse.

    -         When the chicken is done, transfer it to a bowl using tongs and cover the chicken with plastic wrap to keep it from drying out.

     -         Follow the direction on the package, wash the rice thoroughly and cook but substitute the chicken stock for the water. With the rice 15 minutes away from being done, preheat the oven to 230 C (450 degrees F) spread about 1/3 of the Taqliya on the chicken skin, sprinkle with salt, and then place the chicken on a roasting pan. Bake the chicken for 15 minutes, or until the skin is golden brown.

    -         Add half the remaining Taqliya to a pot. Fry the mixture until fragrant and browned. Add the 1 1/2 cups of reserved chicken stock along with the minced molokhia.

    -         Simmer, stirring occasionally until the molokhia is cooked (about 10-15 minutes). If you like your molokhia thinner, add more chicken stock. Season to taste with salt and pepper.

     -         Add the remaining Taqliya to a small frying pan along with 2 tablespoons of ghee. Fry until the garlic has browned.

     -          Add the lemon juice to the molokhia and stir it in. To serve, put the rice in a large platter. Section the chicken into pieces and place them on top of the rice.

Serve the Molokhia in a separate bowl to pour on the rice and chicken.
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