I hope you had a great weekend! I was happily snowed in with my friends and we made a delicious Arab meal.
We also did face masks, watched movies, TV shows, and prank called some friends…it was a perfect girls sleepover! I highly recommend pretending like you’re 12 again and doing this if you haven’t in a while.
In the middle of all the dishes that we made was a very homey Arab dish called molokhia. I know that most of my readers are desi, like me, so they might not have any idea what I’m talking about.
Molokhia is a jute leaf off of a plant that is found widely in the Middle East and Africa. It is a leafy, green vegetable (that is more nutritious than Kale!) that is usually cooked with chicken or red meat (I’ve only ever had it with chicken) and topped off with simple spices and lemon. I know that people generally eat molokhia with white rice but I prefer eating it like a soup.
Let me show you how to make this dish. It’s very easy!
First, we will need to get one whole skin-on chicken that is cut up in quarters. Season the whole chicken with two teaspoons of salt and one teaspoon of pepper.
Bring the pot back up to a boil and allow to simmer for five minutes so the molokhia defrosts and cooks. And that’s the hardest part! Now we’ll season up the pot with 3/4 teaspoon of ground coriander.
Serve this alongside slices of lemon and you’ll be exploring different worlds and cultures with every bite.
- 1 skin-on chicken cut in quarters
- 14 oz. frozen molokhia leaves
- 2 lemons, juiced + extra for serving
- 5 cups of water
- ¾ tsp ground coriander
- ¼ cup chopped cilantro
- 2 teaspoon kosher salt + more to taste
- 1 teaspoon black pepper
- 2 teaspoons olive oil
- 2 cloves of garlic, halved
- Heat up olive oil in a large pot over medium high heat
- Season chicken pieces with salt and pepper
- Sear on both sides for 3-4 minutes per side
- Add water and garlic to the pot and bring to a boil, reduce to simmer for 25-30 min or until chicken is tender and cooked
- Take chicken out, discard skin and bones and shred meat and add back to the pot with the frozen molokhia leaves
- Bring back to a boil and reduce to a simmer and cook for five minutes
- Add coriander, cilantro, and lemon
- Taste for seasoning