Molokhia

Ingredients

• 2 Large Chicken Breasts (roughly 1.25 lbs. You can use bone-in chicken or dark meat as well.)
• Salt & Pepper to taste (be generous)
• 1/2 tbsp Garlic Powder
• 1/2 tbsp Ground Coriander
• 1 Small Onion, quartered
• 2 Bay Leaves
• 4 Garlic cloves
• Water
• 1 14 oz Frozen Mlokhia Bag
• 2 cups Chicken Broth (*may need more depending on your preferance. I prefer it a bit thicker)
• 1 Chicken Bouillon cube, crushed
• Salt to taste
• 2 tbsp Olive oil
• 4 Garlic cloves, minced
• 1/2 Jalapeno
• 1 Small Lemon's juice
• 2 Garlic cloves
• 2 tbsp Olive oil
• Pinch of salt

Instructions

1. 1

   First, prepare the chicken with salt, pepper, garlic powder and ground coriander. Sear in pot with a bit of olive oil for 2 minutes on each side.

2. 2

   Cover the chicken enitely with warm water. Add the onion, bay leaves, and garlic cloves. Let this come to a boil then bring to a simmer for about 20-25 minutes until fully cooked through.

3. 3

   Once chicken is cooked, take it out and let it cool for a few minutes then shred with your hands or a fork.

4. 4

   Strain the broth and set aside to use.

5. 5

   Add the frozen mlokhia to a pot and add 2 cups of broth to this. Season with a bit of salt anfd the crushed bouillon. Allow to simmer for 10 minutes. The minced mlokhia will melt into the stock creating the stew. Feel free to add more broth if you like a looser molokhia.

6. 6

   Meanwhile, make the salsa. In a mini food processor, blend the jalapeno, lemon juice, garlic, pinch of salt and olive oil. Adjust to taste.

7. 7

   Saute the freshly minced garlic cloves in the olive oil until fragrant and crisp. Add this to the mlokhia.

8. 8

   Add in the shredded chicken as well; warm together for a minutes then serve on a bed of rice with the salsa and lemon wedges.