Molokhia with Chicken and Vermicelli Rice
A flavorful and comforting Egyptian stew made with jute leaves, tender chicken, and served with vermicelli rice.
1h 35m8Servings
Nutrition
767kcal
7gProtein
76gCarbs
49gFat
Ingredients
CHICKEN AND BROTH
Vegetable/Corn Oil
½ cup
Onion
chopped
1 whole
Chicken
cut into pieces
1 whole
Salt
to taste
1 pinch
Black Pepper
to taste
1 pinch
Bay Leaves
2 pieces
Water
4 cups
Chicken Broth
1 tbsp
MOLOKHIA
Frozen Molokhia
1 bag
Tomato
2 pieces
Garlic
crushed
6 cloves
Coriander Powder
1 tbsp
Olive Oil
½ cup
Smoked Paprika
1 tsp
Lime
for serving
1 whole
VERMICELLI RICE
Vegetable/Corn Oil
¼ cup
Vermicelli
1 cup
Rice
3 cups
Salt
½ tsp
Boiling Water
3 cups
FOR FRYING THE CHICKEN
Oil
½ cup
Equipment
Dutch Oven
Instructions
1Prepare the Chicken and Broth
Sauté Onions
Heat 1/4 cup of vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for about 2 minutes until it becomes golden.
Sear Chicken
Add the chicken pieces to the pot, season with salt and pepper, and add the bay leaves. Sear the chicken for about 5 minutes on each side until lightly browned.
Add Water and Broth
Pour in 4 cups of water and 1 tablespoon of chicken broth. Bring to a boil, then reduce heat, cover, and simmer for 40 minutes until the chicken is cooked through.
Strain Broth
Carefully remove the chicken pieces and bay leaves from the pot. Strain the broth through a fine-mesh sieve into a separate bowl, discarding the solids.
2Make the Molokhia
Combine Molokhia and Broth
Return the strained broth to the pot. Add the frozen molokhia and stir until combined. Bring to a simmer.
Add Tomatoes and Garlic
Add the two whole tomatoes and crushed garlic to the pot. Stir in the coriander powder and smoked paprika.
Simmer Molokhia
Simmer the molokhia for 15 minutes, stirring occasionally. The tomatoes will soften and break down.
Prepare Garlic and Coriander Topping
In a small pan, heat 1/2 cup of olive oil over medium heat. Add the crushed garlic and sauté for about 2 minutes until golden. Stir in 1 tablespoon of coriander powder and cook for another minute.
Add Topping to Molokhia
Pour the garlic and coriander mixture into the molokhia. Stir well and simmer for another 5 minutes.
3Prepare the Vermicelli Rice
Fry Vermicelli
In a separate pot, heat 1/4 cup of vegetable oil over medium-high heat. Add the vermicelli and fry, stirring constantly, until golden brown.
Add Rice and Water
Add the rice and salt to the pot. Stir to combine with the vermicelli. Pour in 3 cups of boiling water.
Cook Rice
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 10-15 minutes, or until the water is absorbed and the rice is cooked.
4Fry the Chicken
Heat Oil
In a frying pan, heat 1/2 cup of oil over medium-high heat.
Fry Chicken Pieces
Season the cooked chicken pieces with smoked paprika. Carefully place the chicken pieces into the hot oil and fry for about 2 minutes per side until golden brown and crispy.
5Serve
Plate the Meal
Serve the molokhia in a bowl with a piece of chicken. Serve the vermicelli rice on a separate plate alongside the fried chicken.
Garnish and Enjoy
Garnish with lemon wedges. Squeeze fresh lime juice over the molokhia before serving.
Tips
For a richer broth, you can use chicken bones or a whole chicken carcass when simmering the broth.
Ensure the molokhia is fully thawed or broken up before adding it to the broth to prevent clumps.
Don't overcook the molokhia, as it can become slimy if simmered for too long.
The fried garlic and coriander topping (ta'leya) is crucial for the authentic flavor of molokhia.