Name: Mulukhiyah
Prep time: 30 min
Cook time: 20 min
Cuisine: Egyptian
Ingredients: 1 whole chicken, cut into pieces ((I usually get a smaller chicken, 1 kg or around 2-2.5 pounds)); 2 onions, cut into wedges; 5-6 peeled garlic cloves; 1 bunch coriander(cilantro) or parsley; handful assorted veggies cut into chunks, like one carrot, one bulb fennel, etc. (optional); 2 bay leaves; 3-4 cloves; 3-4 whole cardamom pods; big pinch salt and pepper; 1/2 tsp cinnamon powder or 1 cinnamon stick; big pinch seven spices or mixed spices; 1 onion, chopped; 2 bags frozen mulukhiya (each bag is 400 g (15oz)); 1/2 tsp ground coriander; 1/2 tsp mixed spices or seven spices; salt and pepper to taste; 1 ice cube ((optional)); 1 tbsp olive oil; 1 bunch coriander (cilantro) chopped; 8-10 garlic cloves, crushed; fresh lemon juice for serving

Egyptian

Saucepan

Place all the ingredients for the broth in a large pot, then add enough room temperature water to just cover everything.

Bring to a boil over medium heat, then reduce to a simmer.

Skim off the foam that accumulates on top and discard. You may have to do this several times during the cooking process. Simmer for 3-4 hours.  Chicken will be cooked through, and you&#039;ll have a flavorful stock.

Once stock is ready and chicken is cooked, Strain the chicken stock to separate chicken from the broth. Pick out the chicken pieces from the cooked vegetables and discard the veggies. Set chicken aside until chicken has cooled enough to handle, then use your hands to debone and shred the chicken into pieces. Set aside shredded chicken for now.

Place the chicken stock back into a large saucepan. On medium heat, add the diced onion, the bags of mulukihya (you don&#039;t need to thaw them), the ground coriander, mixed or seven spices, and a big pinch of salt and pepper.

Add the ice cube (optional), and return the shredded chicken to the pot and bring mixture to a simmer. Simmer for five minute or so until mulukihya has completely melted and warmed through, and is just about to come to a boil. Don&#039;t let it boil, or it&#039;ll turn slimy.

While mulukihya is simmering, place olive oil in a skillet, and heat on medium. Add the chopped coriander and crushed garlic, and sauté for a couple minutes until garlic just turns light golden brown. Add this mixture to the mulukhiya stew, and stir through. Taste for seasoning and adjust.

If you like the mulukhiya thinner, you can add a little more broth. Serve with rice, and lemon juice on the side.

Mulukhiyah

Utensils needed:

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