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

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, mloukhieyh with meat and chicken (jews mallow). It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Mloukhieyh with Meat and Chicken (Jews Mallow) is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. They are fine and they look fantastic. Mloukhieyh with Meat and Chicken (Jews Mallow) is something that I’ve loved my whole life.

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

The ingredients needed to make Mloukhieyh with Meat and Chicken (Jews Mallow):
  1. Prepare frozen jew’s mallow leaves
  2. Take skinless chicken thighs
  3. Prepare chicken broth cubes
  4. Get large onion, cut in thin slices
  5. Take garlic, chopped
  6. Take dried coriander
  7. Prepare fresh coriander, finely chopped
  8. Take lemon juice
  9. Get vegetable oil
  10. Make ready salt
  11. Take white pepper
  12. Take caraway
  13. Get cinnamon powder
  14. Prepare bay leaves
  15. Get cinnamon sticks
  16. Get For Serving:
  17. Get loaf pita bread, roasted and cut into pieces
  18. Get small onion, finely chopped
  19. Prepare 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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