Molokhia Aleppo Minced

A traditional Aleppine delicacy featuring finely minced Molokhia leaves slow-cooked in a rich chicken broth. Sautéed with plenty of garlic and dried coriander (with fresh coriander as an optional addition), it is served with tender chicken pieces, vermicelli rice, and fresh lemon.

🥄 Ingredients

• Molokhia Ingredients:
• 200g bag of dried molokhia leaves, rubbed through a coarse sieve to break into small pieces.
• 5 tablespoons ghee
• 3 tablespoons finely minced garlic
• 2 tablespoons ground coriander
• 1 tablespoon salt
• 4 cups broth from boiled beef or chicken
• 1 teaspoon ground black pepper
• Pine nuts (if available)
• Chicken Ingredients:
• 1/4 cup white vinegar with 1 tablespoon salt for marinating
• 1 kg chicken breasts and 1.5 kg chicken thighs with skin on
• 3 medium onions (approximately 400g)
• 5 bay leaves
• 10 whole cardamom pods
• 5 whole cloves
• 3 medium cinnamon sticks
• 1 tablespoon salt

👩‍🍳 Instructions

1. Boiling Chicken:
2. Soak the chicken in vinegar and salt, then cover it with water and let it soak for an 1 hour if it's fresh. If it's frozen, let it thaw, then rinse it and place it in a colander to drain all the water, blood, and any unwanted liquids.
3. How to Boil Chicken:
4. Peel the onion and slice it into large wedges. Heat a little oil in a pot and add the coarse spices. Sauté for two minutes to release the aroma of the spices into the kitchen. Cut the thighs in half at the joint, as blood tends to pool at this point. Cut the breast lengthwise in half at the point where the breast muscles meet.
5. Place the thighs skin-side down to drain the juices. Boil them for 5 minutes over high heat, then turn them over and cook for another 4 minutes. This process helps the chicken absorb the juices and develops a delicious flavor.
6. Pour two liters of boiling water over it and let it cook for 1.5 1 hour. Then remove it from the broth and set it aside. Remove the bones if you prefer boneless chicken.
7. How to cook Molokhia:
8. I don't recommend washing the molokhia with a fine cloth because it will be very difficult to drain and you will lose a large amount of water. Heat the ghee in a cooking pot, and once it's boiling, add the garlic and sauté briefly until it turns golden. Then add the dried coriander and sauté until it's lightly browned, no more than two minutes. After that, add the molokhia and stir continuously for 10 minutes over medium heat, stirring from the bottom up. Stir with a spoon to prevent burning. Toast the pine nuts with the molokhia if you're adding them to the dish.
9. Add meat or chicken broth to the molokhia, about 4 cups of water (approximately 1 liter). Cover and let it simmer for at least 3 1 hours over very low heat after boiling to allow the true flavor of the molokhia to develop.

🌹 Decoration

Garnish the molokhia dish with lemon slices. Serve with white rice.