Egyptian Molokhia with Chicken (Dairy & Egg-Free)

Ingredients

• 1 lb Frozen Molokhia Leaves
• 6 cups Chicken Broth
• 4 bone-in Chicken Thighs
• 2 tablespoons Olive Oil
• 6 cloves Garlic
• 1 tablespoon Coriander
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 4 cups Cooked Rice

Instructions

1. 1In a large heavy-bottomed pot, combine the 4 bone-in chicken thighs with enough water to cover them. Bring to a rolling boil over high heat, then reduce heat to medium-low, cover, and simmer for 30 minutes, or until the chicken is cooked through. Carefully remove the 4 bone-in chicken thighs from the pot, reserving both the chicken and the cooking liquid (which is now chicken broth). Let the chicken cool slightly, then remove and shred the meat from the bones. Discard the bones.
2. 2In a separate large pot, heat the 2 tablespoons of olive oil over medium heat (300°F / 150°C). Add the 6 cloves of garlic, finely minced, and the 1 tablespoon of coriander. Cook, stirring constantly, for 1 minute until fragrant, being careful not to burn the garlic.
3. 3Pour the reserved chicken broth into the pot with the garlic and coriander mixture. Increase the heat to high and bring the liquid to a rolling boil.
4. 4Add the 1 lb of frozen molokhia leaves to the boiling broth. Stir continuously with a whisk or spoon until the frozen leaves have completely dissolved into the broth, which should take about 5 minutes. Reduce the heat to low, cover the pot, and let the molokhia simmer gently for 20 minutes. Stir occasionally to prevent sticking.
5. 5Stir the shredded chicken meat into the simmering molokhia. Continue to simmer for another 5 minutes to heat the chicken through.
6. 6Season the molokhia with the 1 teaspoon of salt and the 0.5 teaspoon of black pepper. Stir well to combine.
7. 7Serve the hot molokhia immediately over the 4 cups of cooked rice.

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