Lebanese Molokhiya

Ingredients

• 750 g chicken breast or thigh
• 1 large onion (quartered)
• 2 bay leaves
• 2 cinnamon sticks
• 1 tsp salt
• 1/2 tsp black peppercorns
• 8 cups water

Instructions

1. 1

   --- Instruction ---

2. 2

   Bring water to a boil, add chicken, bay leaves, salt & pepper.

3. 3

   Cook for 20 mins until chicken is no longer pink, remove, let cool for 15 mins & shred into smaller pieces.

4. 4

   Drain chicken broth to remove spices.

5. 5

   --- Instruction ---

6. 6

   Heat oil in a pot on medium high, add shallots & fry till crispy, stirring often (abt 10 mins)

7. 7

   Preheat oven to 200 deg C, place onions on a baking tray, drizzle oil used to fry shallots earlier & roast until browned (abt 30 mins).

8. 8

   Let cool for 5 mins & blend into a paste (add onion & peppercorns saved from making broth)

9. 9

   --- Finishing ---

10. 10

    Pick through molokhiya & remove stems or debris, soak for 15 mins, rinse with cold water & squeeze (repeat 8 times).

11. 11

    Add olive oil into a pot on medium high heat, add cilantro & garlic, cook for 1 min.

12. 12

    Add onion paste, allspice, coriander, salt & pepper, stir for 1 min, add molokhiya & cook for 1 min.

13. 13

    Add chicken broth & cook (covered) for 30 mins.

14. 14

    Lower heat to medium, add chicken, lemon juice & cook for 30 mins.

15. 15

    Taste to adjust seasoning & cook until leaves have softened to liking.

16. 16

    Serve stew with rice, lemon slices, chopped cilantro, fried shallots & chilli flakes.