Egyptian Molokhia with Chicken (Dairy & Nut-Free)

Instructions

1. 1Thaw the about 285 g package of frozen molokhia leaves completely. This can be done by placing the sealed package in the refrigerator overnight, or by placing it in a bowl of cold water for 2-3 hours, changing the water every 30 minutes, until the leaves are soft and separated.
2. 2In a large heavy-bottomed pot (such as a 6-quart Dutch oven), heat 1 tablespoon of the 2 tablespoons vegetable oil over medium heat (approximately 148.9-162.8°C / 150-160°C). Add the about 680 g chicken pieces (bone-in, skin-on) and brown them on all sides for 8-10 minutes, until the skin is golden brown.
3. 3Pour 6 cups chicken broth into the pot with the browned chicken. Bring the broth to a boil, then reduce the heat to low (simmering gently at 85-96.11°C / 85-96°C). Cover the pot and simmer for 20-25 minutes, or until the chicken reaches an internal temperature of 74°C when measured with a meat thermometer.
4. 4Carefully remove the cooked chicken pieces from the pot and set them aside on a plate to cool slightly for 5-10 minutes. Once cool enough to handle, remove the meat from the bones and discard the skin and bones; shred the chicken meat into bite-sized pieces.
5. 5Add the completely thawed about 285 g package frozen molokhia leaves to the chicken broth remaining in the pot. Stir well to combine the molokhia with the broth. Bring the mixture to a gentle simmer over medium-low heat (85-96.11°C / 85-96°C) and cook for 10-15 minutes, stirring occasionally, until the molokhia is tender and fully incorporated.
6. 6While the molokhia simmers, mince the 6 cloves of garlic and chop the 0.25 cup cilantro. In a small 20.32 cm skillet, heat the remaining 1 tablespoon of vegetable oil over medium heat (approximately 148.9-162.8°C / 150-160°C). Add the minced garlic and chopped cilantro and cook for 1-2 minutes, stirring constantly, until the garlic is fragrant and lightly golden.
7. 7Stir the cooked garlic-cilantro mixture into the molokhia in the large pot. Return the shredded chicken meat to the pot. Stir in 1 teaspoon salt, 0.5 teaspoon black pepper, and 1 teaspoon dried coriander.
8. 8Continue to simmer the molokhia gently over low heat (85-96.11°C / 85-96°C) for another 5 minutes to allow all the flavors to meld. Serve the Egyptian Molokhia with Chicken hot; rice is an optional accompaniment.

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