Mloukhiya (Jute Mallow with Chicken)
For the stock:
- 4 chicken breast fillets on the bone or use a whole chicken quartered
- 1 large quartered onion
- 1 cinnamon stick
- Tablespoon peppercorns
- 2 bay leaves
- 2 chicken stock cubes
For the Mloukhiya:
- 1 bag dried Mloukhiya (approx 200g)
- 1 diced onion
- 8 crushed garlic
- Large bunch chopped coriander
- 1 small finely chopped capsicum (optional)
- Salt to taste
- 1/2 teaspoon Lebanese spice
Red Onion Pickle:
- 1 finely diced red onion
- 1 cup apple cider vinegar
- First make the onion pickle by combining vinegar with the onion & set aside.
- To make the stock, boil chicken with the aromatics for 30-40min, skimming the surface from the foam. Remove chicken strain & stock for later use. Shred chicken & set aside.
- Lay the mloukhiya on a tray & pick out visible stems & the flowery part that meets the stem (the tips). To clean I like to place them in a clean sink & cover with water, wash very well in warm tap water. Squeeze excess water & repeat at-least 4 times. Set aside.
- To make the mloukhiya, fry off the onion for a few minutes in some olive oil, add the capsicum & cook for another minute before adding the garlic & coriander.
- Add the mloukhiya & give it a toss for a few minutes before adding the shredded chicken. Season with salt & 7spice. At this point add ladles of the stock, the amount depends on how soupy you like it. I like to cover by about 1cm. Cook on low for approx. 1.5 hours stirring occasionally. Serve with rice & lemon wedges.
