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Chicken Molokhiya

Chicken Molokhiya is built on Chicken Parts, Salt, Water, Cider Vinegar, and Red Onion. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 2 lb
• 1 tsp
• 6 cup
• 1 cup
• 1/2 cup
• 1 tbsp
• 1 tbsp
• 1 tsp
• 2 cup

Method (preview)

1. 1

   Place the chicken, onion, spice packet, and 1 teaspoon salt in a 4-quart casserole.

2. 2

   Add 6 cups water and bring to a boil.

3. 3

   Cover and cook at the simmer for 45 minutes, skimming from time to time.

4. 4

   Remove the chicken to an oiled baking pan, sprinkle with a pinch of sumac and thyme; moisten with < cup broth and keep covered with a foil tent.

5. 5

   Strain the chicken broth; discard the fat, measure the broth and add more water if necessary to make 4 cups.

6. 6

   Return to the saucepan and bring to the boil.

7. 7

   In a skillet heat the butter to sizzling, add the garlic and 1 teaspoon salt and the coriander and fry, stirring, until the texture is sandy and the color brown, but not burnt.

8. 8

   Add to the boiling broth and cook over medium heat for 15 minutes.

9. 9

   An hour before mealtime bring soup to a boil, add frozen molokhia and cook uncovered over medium heat until it completely defrosts, without undue stirring. (If using fresh or dried molokhiya, see note to cook.) Makes about 3 cups sauce.

10. 10

    Meanwhile, set the chicken in the oven to brown.

11. 11

    Make the onion-vinegar-cinnamon dressing and let stand 30 minutes.

12. 12

    To serve in layers in individual cereal bowls: place toasted pocket bread triangle on the bottom; add a few spoonfuls of plain rice, the chicken, a ladleful of sauce and top with a spoonful of the onion-vinegar-cinnamon dressing.

13. 13

    Forty minutes before serving, rinse quickly in a strainer, drain, soak in enough hot broth to cover for half an hour, then add to the boiling soup and cook uncovered for about 10 minutes.

14. 14

    Remove from the heat the moment it begins to boil.