Molokhiya With Chicken And Coriander Recipe

About this recipe

A hearty Egyptian-inspired dinner featuring tender chicken, aromatic coriander, and the unique flavor of molokhiya leaves. Perfect for those seeking a comforting and flavorful meal.

Ingredients

• 200G Al Dayaa Dry Molokhia (Mallow), 200G
• 400G Casa Marrazzo Peeled Organic Tomatoes, 400G
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 100 G Jumbo Garlic 100g
• 290G Pizza Express Large Garlic & Mozzarella Flatbread
• 170G Quorn Deli Chicken
• 4 Chicken Drumstick X4
• 150G Najma Chicken Slices
• 450G Shazans Chicken Breast
• 500G Packington Free Range Chicken Thighs
• 450G Packington Free Range Chicken Drumsticks
• 450G Packington Free Range Chicken Wings
• 850G Packington Free Range Half Chicken
• 2.46 Kg Packington Free Range Large Chicken
• 100 G East End Ground Coriander
• - Ktc Vegetable Oil

Instructions

1. 1. Thaw 1 package of molokhiya and set aside.
2. 2. In a large pot, bring enough water to a boil and add 1 whole chicken, ensuring it is fully submerged. Cook until the chicken is tender, about 25-30 minutes. Skim off any foam that forms on the surface.
3. 3. While the chicken is boiling, blend 2 tomatoes and 1 onion in a food processor until smooth.
4. 4. Once the chicken is cooked, remove it from the pot and set aside. Add the blended tomato and onion mixture to the pot and let it simmer for 10 minutes.
5. 5. Add the thawed molokhiya to the pot and stir well to combine. Let it simmer on low heat for another 10 minutes.
6. 6. In a separate frying pan, heat 2 tablespoons of cooking oil over medium heat. Add 15 cloves of crushed garlic and 1 tablespoon of ground coriander. Fry until the garlic is golden and fragrant, about 2-3 minutes.
7. 7. Pour the garlic and coriander mixture into the pot with the molokhiya and stir to incorporate.
8. 8. Serve the molokhiya hot with the cooked chicken on the side and warm pita bread.