Mloukhieyh with Meat and Chicken (Jews Mallow)
Mloukhieyh with Meat and Chicken (Jews Mallow)

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, mloukhieyh with meat and chicken (jews mallow). One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Mloukhieyh with Meat and Chicken (Jews Mallow) is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It is simple, it is quick, it tastes yummy. They are nice and they look wonderful. Mloukhieyh with Meat and Chicken (Jews Mallow) is something which I’ve loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can have mloukhieyh with meat and chicken (jews mallow) using 19 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Mloukhieyh with Meat and Chicken (Jews Mallow):
  1. Get 1 kg frozen jew’s mallow leaves
  2. Prepare 6 skinless chicken thighs
  3. Get 2 chicken broth cubes
  4. Prepare 1 large onion, cut in thin slices
  5. Make ready 7 cloves garlic, chopped
  6. Get 1 tablespoon dried coriander
  7. Take 1/2 cup fresh coriander, finely chopped
  8. Get 1/4 cup lemon juice
  9. Get 6 tablespoons vegetable oil
  10. Get 1 teaspoon salt
  11. Take 1/2 teaspoon white pepper
  12. Take 1 teaspoon caraway
  13. Make ready 1 teaspoon cinnamon powder
  14. Prepare 2 bay leaves
  15. Prepare 2 cinnamon sticks
  16. Get For Serving:
  17. Make ready 1 loaf pita bread, roasted and cut into pieces
  18. Get 1 small onion, finely chopped
  19. Prepare 1/2 cup red vinegar
Steps to make Mloukhieyh with Meat and Chicken (Jews Mallow):
  1. Dip the frozen jew’s mallow leaves in boiling water for 1 min then strain thoroughly.
  2. In a saucepan, heat 4 tablespoons vegetable oil and fry the chicken thighs until they change in color. They shouldn’t be completely cooked. Add the bay leaves and some salt and cover with water. Cook the chicken at medium heat for 45 min or until it is well done. Remove foam as it starts to form on the surface of the water. Discard the foam.
  3. Remove the chicken pieces, strain the chicken broth and set it aside. Remove the bones from the chicken and keep chicken pieces aside.
  4. In a small skillet, fry the crushed garlic and chopped coriander with 1 tablespoon of vegetable oil. Add in the dried coriander. Remove from heat.
  5. In a deep pot, fry the onion slices until golden with 1 tablespoon of vegetable oil.
  6. Add in the jew’s mallow leaves. Stir occasionally until the leaves become very tender then add the fried garlic-coriander mix, cinnamon, caraway, lemon juice, chicken broth cubes and some salt. Mix well then pour the chicken broth over the jew’s mallow and add water if liquid doesn’t cover the mixture.
  7. Place pot on low heat and let it simmer for 15 min. Adjust lemon and salt to taste.
  8. Serving the Mulukhiyah is an art in itself; in each individual plate, place first the white rice, topped with chicken pieces, followed by a layer of Mulukhiyah stew. Add a spoonful or more of the onions soaked in red vinegar and finally sprinkle with the pita bread.

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