Molokhia Chicken Stew Recipe
egyptian spinach, seasonal greens, sorrel, garlic, tomato served with saffron rice garnish
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Ingredients
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Main Ingredients
Saffron Rice
Seasoning
Method
Preparing the Chicken
- 1
- 2
Add Garlic and Tomatoes
In the same pot, add minced garlic and diced tomatoes. Sauté for about 3-4 minutes until the tomatoes break down and the garlic is fragrant.
Cooking the Stew
- 3
Combine Ingredients
Return the seared chicken to the pot and add cumin powder, molokhia, and sorrel leaves. Stir well to combine.
- 4
Simmer the Stew
Add enough water to cover the contents of the pot. Bring to a boil, then reduce heat to low and let it simmer for about 20-25 minutes until the chicken is cooked through.
Cooking the Saffron Rice
- 5
Prepare the Rice
In a separate pot, rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
- 6
Cook the Rice
Combine the soaked rice, water, saffron strands, and salt in the pot. Bring to a boil, then cover and reduce heat to low. Cook for 15-20 minutes or until the rice is tender and water is absorbed.
Serving
- 7
Plating the Dish
Once the stew is ready, serve it hot over a bed of saffron rice, garnishing with extra sorrel leaves if desired.
