Garlic Chicken with Leafy Greens — Chicken Molokhia
Levantine green molokhia leaves stewed with bone-in chicken in a garlic-coriander broth, finished with crisp fried garlic and served with vermicelli rice.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rinse basmati rice until water runs clear. Break vermicelli into 2cm pieces. Thaw and finely chop 400g molokhia leaves. Finely grate 8 garlic cloves and finely chop coriander leaves. Thinly slice 4 garlic cloves for garnish. Measure all spices and liquids.
Boil
Bring chicken thighs, 700ml cold water, cinnamon sticks, cardamom pods, bay leaves, 1 tsp ground coriander, and 1 tsp salt to a boil over high heat in a medium saucepan. Lower to medium-low, cover, simmer 18–20 minutes until chicken juices run clear when pierced. Lift chicken to a plate, strain broth through sieve, reserve 500ml, discard spices.
Toast
Heat 20g ghee in a small saucepan over medium for 30 seconds. Add vermicelli, toast 90–120 seconds until evenly deep golden. Stir in rinsed rice and 0.5 tsp salt, pour in 300ml hot water, bring to simmer, cover tightly on lowest heat.
Simmer
Cook rice covered on lowest heat for 14–15 minutes until liquid absorbs. While rice cooks, heat 4 tsp neutral oil in a small pan over medium, fry sliced garlic 90–120 seconds until golden and crisp, lift to paper towel.
Build
Bring reserved 500ml chicken broth to gentle simmer in a medium saucepan over medium heat. Stir in chopped molokhia, cook 6 to 8 minutes until leaves soften and broth turns deep green. While molokhia simmers, heat 30ml olive oil over medium for 1 minute, add grated garlic, coriander, remaining spices, and remaining salt, cook 30 seconds until fragrant.
Finish
Stir the garlic-coriander taqliya into molokhia broth with 10ml lemon juice. Taste and adjust seasoning. Off heat, fluff the rice with a fork.
Plate
Mound rice on each plate, slide a chicken thigh on top, ladle molokhia generously over and around, scatter crisp garlic garnish, serve with a lemon wedge alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.