Chicken With Molokheya
Chicken With Molokheya
MoodiFoodiRecipe: Chicken With Molokheya
This is an original Egyptian recipe. Even if you are a Vegan you could fix this recipe simply by infusing vegetable broth with cardamom and bay leaves instead of the poaching liquid used from the chicken.
Chicken With Molokheya
The chicken in authentic chicken with molokheya is fried as far as I know, but I used another cooking technique that I learned in the Black and White desert. I poached the chicken and then broiled it, which takes out most of the fat and leaves the chicken tender. It’s a pretty fool-proof way to ensure that you don’t overcook the chicken.
Response to: Recipe: Chicken With Molokheya
“What an interesting blog. Very informative! The recipe is something I want to try. I am sure it won’t disappoint me in terms of flavor. Thanks for posting!”
Servings: 2-4
Ingredients
4 dark meat chicken pieces (legs and/or thighs)
8 green cardamom pods
2 bay leaves
2 Tbsp olive oil
2 large shallots, thinly sliced
4 cloves garlic, minced
1 bunch fresh spinach, stems removed
2 cups watercress leaves (from one bunch)
¼ tsp turmeric
1 tsp ground coriander
1 tsp ground cumin
1/8 tsp allspice
Pinch cayenne
Salt and pepper, to taste
3 Tbsp ground flaxseed
2 Tbsp chopped cilantro, plus more for garnish
Juice of ½ a lemon
1 oz buckwheat rice vermicelli
1 Tbsp vegetable oil
Instructions
1)To poach the chicken: Place the chicken in a saucepan large enough to hold it in one layer. Cover the chicken with water and add the bay leaves and cardamom pods. Bring the water to a boil, add salt, and then simmer until the chicken is very tender, about half an hour. Turn off the heat and leave the chicken in the poaching liquid to cool for at least 15 minutes.
2)Preheat the broiler in your oven and place the rack near the top.
3)For the “molokheya:” Mince the watercress leaves and spinach, or pulse in a food processor. Heat 1 tablespoon of the olive oil in a medium saucepan. Add the garlic and shallot and sauté until the shallot softens, about 5 minutes. Add the spices and sauté for another minute. Stir in the spinach, watercress, and 2 cups of the poaching liquid from the chicken. Bring to a simmer, add the flaxseed, and simmer until the spinach is soft, 10 to 15 minutes. Stir in the cilantro and lemon juice. Taste for salt and pepper.
4)To broil the chicken: Take the chicken pieces out of the remaining poaching liquid, pat them dry with a paper towel, and place on a baking sheet. Sprinkle with salt and pepper and drizzle with the remaining tablespoon of olive oil. Place the chicken under the broiler until golden brown, about 5 minutes on each side.
5)For the optional garnish: Heat the vegetable oil in a small frying pan set over high heat, and fry until puffed and brown, about 3 minutes. Transfer to a plate covered with a paper towel.
6)Serve the chicken and spinach sauce (“molokheya”) with Cardamom-Scented Brown Rice. You can either pour the spinach sauce over the chicken, or keep it on the side in small bowls.
Gumshoe Gastronomy
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