Lebanese Mulukhiyah with Chicken

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Place the chicken pieces in a large pot, cover with water, and bring to a boil.

   Ca. 10 min.

   Kokkens note: Skim off any foam that rises to the surface for a clearer broth.

2. 2

   Reduce heat, cover, and simmer the chicken for about 45-60 minutes, or until fully cooked and tender.

   Ca. 1 t.

3. 3

   Remove the chicken from the pot, reserving the cooking liquid (broth). Shred the chicken meat from the bones and set aside.

   Ca. 10 min.

   Kokkens note: You can discard the bones or use them for another broth.

4. 4

   In a separate large pot, heat the olive oil over medium heat.

   Ca. 1 min.

5. 5

   Add the minced garlic and ground coriander to the pot and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.

   Ca. 2 min.

6. 6

   Add the jute mallow leaves to the pot with the garlic and coriander, stirring constantly for about 5 minutes until the leaves soften.

   Ca. 5 min.

   Kokkens note: If using frozen mulukhiyah, stir until thawed and heated through.

7. 7

   Pour in the reserved chicken broth and the additional water.

   Ca. 1 min.

8. 8

   Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 20-30 minutes, stirring occasionally, until the mulukhiyah is tender and the flavors have melded.

   Ca. 30 min.

9. 9

   Stir in the shredded chicken, salt, and black pepper.

   Ca. 1 min.

10. 10

    Add the lemon juice just before serving.

    Ca. 1 min.

    Kokkens note: Adjust lemon juice to your taste; it helps cut through the mucilaginous texture of mulukhiyah.

11. 11

    Serve hot, typically with white rice and additional lemon wedges on the side.