Jew's mallow stew with chicken - mulukhiyah. I Bring to you today's recipe from the town Of Aleppo, Syria. The Jews Mallow (Molokhia or Mulukhiyah), is mostly known as a Dish From the Levant, Still. Mulukhiyah or mulukhiyyah (Arabic: ملوخية‎ mulūkhiyyah) is the leaves of Corchorus olitorius, commonly known as Jew's mallow, Nalta jute, or tossa jute.

Do you know about this super food? To start, you need a good chicken broth. Insert here your preferred source, but I always love making my own broth with a whole chicken or a few chicken legs and later enjoying the freshly cooked, then roasted. You can cook Jew's mallow stew with chicken - mulukhiyah using 19 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Jew's mallow stew with chicken - mulukhiyah

It's 1 kg of frozen jew's mallow leaves.
Prepare 6 of skinless chicken thighs.
It's 2 of chicken broth cubes.
It's 1 of large onion, cut in thin slices.
It's 7 cloves of garlic, chopped.
It's 1 tablespoon of dried coriander.
Prepare 1/2 cup of fresh coriander, finely chopped.
Prepare 1/4 cup of lemon juice.
Prepare 6 tablespoons of vegetable oil.
Prepare 1 teaspoon of salt.
It's 1/2 teaspoon of white pepper.
Prepare 1 teaspoon of caraway.
You need 1 teaspoon of cinnamon powder.
Prepare 2 of bay leaves.
You need of For serving:.
You need 2 of cinnamon sticks.
You need 1 loaf of pita bread, roasted and cut into pieces.
It's 1/2 cup of red vinegar.
It's 1 of small onion, finely chopped.

Mulukhiyah, Mulukhiyya or Malukhiyah is Arabic for leaves of the jute "Chicken & Mallow leaves stew" is a popular dish in Syria, rabbit is substituted for chicken in the Egyptian version of the dish. In the English language, the leaves are called Jew's mallow. The origin of Jew's Mallow name comes from the fact that it served as a staple food during ancient times for the Jewish people. It can serve as a vegan low calorie alternative to dairy and eggs.

Jew's mallow stew with chicken - mulukhiyah instructions

Dip the frozen jew's mallow leaves in boiling water for 1 min then strain thoroughly..
In a saucepan, heat 4 tablespoons vegetable oil and fry the chicken thighs until they change in color. They shouldn't be completely cooked. Add the bay leaves and some salt and cover with water. Cook the chicken at medium heat for 45 min or until it is well done. Remove foam as it starts to form on the surface of the water. Discard the foam..
Remove the chicken pieces, strain the chicken broth and set it aside. Remove the bones from the chicken and keep chicken pieces aside..
In a small skillet, fry the crushed garlic and chopped coriander with 1 tablespoon of vegetable oil. Add in the dried coriander. Remove from heat..
In a deep pot, fry the onion slices until golden with 1 tablespoon of vegetable oil..
Add in the jew's mallow leaves. Stir occasionally until the leaves become very tender then add the fried garlic-coriander mix, cinnamon, caraway, lemon juice, chicken broth cubes and some salt. Mix well then pour the chicken broth over the jew's mallow and add water if liquid doesn't cover the mixture..
Place pot on low heat and let it simmer for 15 min. Adjust lemon and salt to taste..
Serving the Mulukhiyah is an art in itself; in each individual plate, place first the white rice, topped with chicken pieces, followed by a layer of Mulukhiyah stew. Add a spoonful or more of the onions soaked in red vinegar and finally sprinkle with the pita bread..

Authentic mulukhiyah, which is the English spelling often used in Egypt. Made with jews mallow leaves, chicken, and served over white rice. How about Mulukhiyah, mloukhiya, molokhia, molokhiya, mulukhiyya, or malukhiyah? No matter what you call it or how you write it, this green stew has been one of the most requested recipes on this blog! the funny thing is that I. Jew's Mallow stew is very famous in Mediterranean on the South.