Ingredients:
1 whole chicken
1 whole onion, peeled
Hull
1 tablespoon ghee
8 cups chicken broth
1/2 kilogram molokhiya, fresh leaves, well washed and finely chopped
2 tablespoons coriander, powder
3 tablespoons chopped green coriander
2 tablespoons garlic, crushed
1 tablespoon ghee
Salt and Pepper
How to Prepare
1- Place the ghee in a large pot and heat it over medium heat.
2- Leave the mixture on the fire until it boils, then add the chicken to the boiling broth.
3- Once the mixture comes to a boil, reduce the heat and simmer the chicken on low heat for one hour or until the chicken meat falls off the bone.
4- Remove the chicken from the broth, cover it to keep it warm, strain the broth, return it to the pot, and cook over low heat.
5- Add molokhiya and cook over low heat for an additional 3 to 5 minutes, stirring from time to time. Then remove from the heat and do not cook the molokhia well for more than 10 minutes so that it remains firm, also do not let it boil.
6- Heat the ghee in a small frying pan, add garlic, dried and green coriander, cook the mixture and the garlic becomes golden in color. Pour the mixture into the molokhiya and stir. Serve molokhiya directly with boiled chicken and Egyptian rice.
