Molokhia (Chicken and jute leaves stew)
Ingredients
- 750g (1 ½ lbs) of fresh or dried Molokhia leaves (pick through them and remove any stems and brown/yellow leaves)
- 1 tsp. of finely chopped red chili (seeded), as desired
- 2 cups fresh coriander, finely chopped
- 6-8 shallots or 2 medium size white onions, diced
- 1 bulb of garlic, coarsely minced (8-10 cloves)
- 1 tsp of black pepper
- 2 tablespoon ground coriander
- 2 tsp all spice powder
- 1 tsp ground cinnamon
- 1 cup of lemon juice + 2 whole lemons
- 1 tbsp. of salt (+ more for desired taste)
- ½ cup of Extra Virgin olive oil
- STOCK
- 2 cinnamon stick
- 1 Whole onion peeled and cut in half
- 4-5 cardamom pods, cracked open
- 4 bone-in chicken breast or ( or use whole chicken)
- 3 dried bay leaves
- 1 red chili, cut in half
- 1 tbsp. of whole all spice berries
- 1 ½ - 2 liters of water for stock
Instructions
- Pick over molokhia leaves and remove the brown, yellow leaves as well as the stems. Place molokhia in a large stock pot with 2 lemons cut into wedges and 1 tablespoon of salt and bring into a boil. Once boiled, let soak in hot water for 10 minutes. Ensure all the leaves are submerged. After soaking for 5 minutes, pour molokhia into a colander and let cool before taking a handful of the leaves and squeezing the water out of them (pour cold water over molokhia if needed). You will feel viscous syrup like oozing from your hands, which is normal as plant releases it when in contact with water. Place the squeezed-out leaves in a straining bowl and continue until all the molokhia all done, set aside while you prep the stock.
- To make stock: In a large pot, wash chicken and place in pot, along with all the ingredients (cinnamon stick, bay leaf, whole all spice berries, onion, red chili, and cardamom) Pour enough water to cover the chicken by a least 1 inch of water (8-10 cups). Bring to a boil, as the water begins to boil, remove the whitish foam layer with a straining spoon and discard. Turn the heat down and allow the chicken to cook in the broth 30-45 minutes.
- To make base for Molokhia: using the same large stock pot you boiled Molokhia in, add olive oil and diced up onions and Cook on medium heat while stirring to ensure that the onions do not burn. Once the onions are transparent, add the minced garlic, reduce the heat to low, and cook for 2 minutes. add spices and half the fresh cilantro (1 cup) and cook for 2-3 minutes on low heat.
- Add the molokhia to the spiced mixture along with 1 cup of fresh lemon juice (it sounds like a lot, but it’s needed as this step is what takes away the viscus syrupy goop away), turn the heat up to medium-low and stir. Let the molokhia leaves absorb the flavor and taste of the onions and garlic for about 8-10 minutes, siting and turning the molokhia every 1-2 minutes.
- Carefully, remove the chicken from the broth and place on a plate to cool. Using a strainer, pour the chicken broth onto the molokhia pot. If needed, add more water to cover all the leaves.
- Sprinkle the remaining 1 cup of fresh green cilantro on top, Cook over medium-low heat for 30 minutes. de-bone the chicken into bite-size pieces and add them to the molokhia and stir.
- Cover pot and turn heat off, let all the chicken absorb the molokhia and spice flavors for at least 15 minutes before serving along side white rice. Garnish with toasted pine nuts, lemon wedges and sliced up chili peppers. Enjoy.
