Egyptian Molokhia with Chicken (Gluten-Free)

Ingredients

• 2 lb Chicken Pieces (bone-in, skin-on)
• 0.75 cup Dried Molokhia Leaves
• 6 cups Chicken Broth
• 6 cloves Garlic
• 2 tbsp Coriander
• 2 tbsp Olive Oil
• 1 tsp Salt
• 0.5 tsp Black Pepper

Instructions

1. 1Place the 2 lb Chicken Pieces in a bowl and season them with 1 tsp Salt and 0.5 tsp Black Pepper. Ensure all pieces are lightly coated.
2. 2Heat 2 tbsp Olive Oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat (400°F / 200°C). Carefully place the seasoned chicken pieces into the hot oil, skin-side down if applicable. Brown the chicken on all sides for about 3-4 minutes per side, until golden brown. Remove the chicken from the pot and set it aside on a plate.
3. 3Reduce the heat to medium (350°F / 175°C). Add the 6 cloves of minced Garlic and 2 tbsp Coriander to the same pot. Sauté for 1 minute, stirring constantly, until the garlic is fragrant and lightly golden. Be careful not to burn the garlic.
4. 4Pour the 6 cups Chicken Broth into the pot. Increase the heat to high and bring the broth to a rolling boil.
5. 5Once boiling, reduce the heat to low (200°F / 95°C). Add the 0.75 cup Dried Molokhia Leaves to the pot. Stir well to combine, ensuring there are no clumps. Simmer for 30-40 minutes, stirring occasionally, until the molokhia leaves are tender and the stew has thickened to your desired consistency. The stew should be a deep green color.
6. 6Return the browned 2 lb Chicken Pieces to the pot with the molokhia stew. Cover the pot with a lid. Continue to simmer on low heat for another 10 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
7. 7Serve the Egyptian Molokhia with Chicken hot, accompanied by gluten-free rice.

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