Egyptian
Molokhia with Chicken
Egyptian molokhia with poached chicken, aromatic broth, and a sizzling garlic-coriander ta’leya.
6 servings · 35 minutes prep · 100 minutes cook
Ingredients
Chicken and Broth
- 1 whole chicken, 4 to 4 1/2 lb
- 10 cups cold water
- 1 large yellow onion, quartered
- 4 green cardamom pods, lightly crushed
- 2 bay leaves
- 1 cinnamon stick
- 2 1/2 tsp Diamond Crystal kosher salt, divided
- 1 tbsp avocado oil
Molokhia
- 4 cups strained chicken broth
- 1 package frozen finely minced molokhia leaves, 14 oz, thawed
- 1/2 tsp ground black pepper
- 1/4 tsp ground coriander
Ta’leya
- 3 tbsp ghee
- 10 garlic cloves, finely minced
- 1 tbsp ground coriander
Directions
Make the Chicken Broth
- Place the chicken in a stockpot with the cold water and bring slowly to a bare simmer. Skim thoroughly, then add the onion, cardamom, bay leaves, cinnamon, and 2 teaspoons salt. Simmer gently, partially covered, until the breast reaches {{temperature:165°F}} and the thigh reaches {{temperature:175°F}}, 55 to 70 minutes.
- Transfer the chicken to a rack and rest 15 minutes. Strain the broth, discard the aromatics, and reserve 4 cups for the molokhia.
Brown the Chicken
- Heat the oven to 450°F. Pat the chicken dry, split it into 6 serving pieces, brush lightly with avocado oil, and season with remaining 1/2 tsp salt. Roast skin-side up until deeply golden and crisp, 12 to 15 minutes.
Cook the Molokhia
- Meanwhile, bring 4 cups broth just to a simmer in a wide saucepan. Whisk in the thawed molokhia, black pepper, and 1/4 teaspoon coriander until smooth. Heat gently, stirring, until steaming and lightly thickened, 5 to 7 minutes; never let it boil or the texture may break.
Make and Add the Ta’leya
- For the ta’leya, heat the ghee in a small skillet over medium heat. Add the garlic and cook until pale golden, 60 to 90 seconds. Add 1 tablespoon coriander and cook until fragrant and the garlic is deep golden, about 30 seconds more.
- Immediately pour the sizzling ta’leya into the hot molokhia and stir once. Heat for 1 minute without boiling, then remove from the heat.
Serve
- Ladle the molokhia into bowls and serve the crisp chicken alongside or partly submerged so its skin stays crisp.
