Dairy & Egg Free Egyptian Molokhia with Chicken

Instructions

1. 1Pat the 4 bone-in chicken thighs dry with paper towels. Season all sides of the chicken thighs with the 1 teaspoon of salt and the 0.5 teaspoon of black pepper.
2. 2Place a large heavy-bottomed pot over medium-high heat (190.6°C / 190°C). Add the 2 tablespoons of vegetable oil. Once the oil is shimmering, carefully add the seasoned chicken thighs and brown them on all sides for about 3-4 minutes per side. Remove the chicken thighs from the pot and set them aside on a plate.
3. 3Reduce the heat to medium (176.7°C / 175°C). Add the 6 cloves of minced garlic to the same pot and sauté until fragrant, about 1 minute. Add the 1 tablespoon of ground coriander and cook, stirring constantly, for 1 more minute until it smells toasty.
4. 4Pour the 6 cups of chicken broth into the pot. Increase the heat to high and bring the broth to a rolling boil.
5. 5Add the 1 package of frozen molokhia leaves to the boiling broth. Stir continuously with a whisk or spoon until the leaves are completely thawed and smoothly incorporated into the broth, about 5-7 minutes. The mixture should be a vibrant green.
6. 6Carefully return the browned chicken thighs to the pot, ensuring they are mostly submerged in the molokhia mixture.
7. 7Reduce the heat to low (93.33°C / 95°C). Cover the pot and let it simmer gently for 30 minutes. The chicken is cooked through when it reaches an internal temperature of 74°C and the molokhia has thickened slightly. Stir occasionally to prevent sticking.
8. 8Serve the molokhia hot with rice.

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