How about a meal rich in flavour and nutrients? How about trying this Mulukhiyah recipe?
Servings: 6
Ingredients:
- 200g dried Mulukhiyah leaves or 400g fresh Mulukhiyah leaves
- 1 bunch of fresh coriander, finely chopped
- 1 kg free-range chicken, poach and remove the bones
- 1 litre chicken stock
- 200g ghee – to fry Mulukhiyah
- 2 tablespoons ghee – to fry garlic cloves
- 1 garlic head, peel and seperate the cloves
- 1 teaspoon seven spice blend
- 2 tablespoons dried coriander powder
- Salt
The method:
- In a large frying pan, melt the ghee to fry the garlic cloves.
- Season with salt and one tablespoon coriander powder. Mix well for a few minutes. Then, add the fresh coriander and cook for a few minutes.
- Set aside in a small bowl.
- Using the same pan, melt 100g ghee to fry half the Mulukhiyah leaves amount. Mix till the leaves absorbed the ghee and crunch a bit.
- Set aside in a small bowl.
- Fry the rest of Mulukhiya leaves with 100g ghee.
- Season with one tablespoon dried coriander, some salt and seven spice blend.
- Add half the amount of the chicken to Mulukhiya pan followed by the other portion of cooked Mulukhiya then top with the rest of chicken amount.
- Pour the chicken stock into the pan. Cover the pan and cook for ten minutes.
- Uncover the pan to add the fired mixture of coriander and garlic cloves.
- Stir the mixture well, then cover again and cook for half an hour.
- Serve with cooked rice and lemon wedges.
Samar's Cooking Blog 