Gluten-Free Egyptian Molokhia with Chicken

Instructions

1. 1Place the about 680 g Chicken Pieces in a large heavy-bottomed pot. Add 6 cups of Chicken Broth and 1 teaspoon of Salt. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 20-25 minutes, or until the chicken is cooked through. The chicken is done when it reaches an internal temperature of 74°C. Carefully remove the cooked chicken pieces from the pot and set them aside on a plate. Leave the broth in the pot.
2. 2While the chicken is cooking, prepare the aromatics. Finely mince the 6 cloves Garlic. In a separate medium-sized skillet, heat 2 tablespoons of Olive Oil over medium heat (176.7°C / 175°C).
3. 3Add the minced garlic to the heated olive oil. Cook for 2-3 minutes, stirring frequently, until the garlic is golden brown and fragrant. Be careful not to burn it.
4. 4Add 1 tablespoon of Coriander to the skillet with the garlic. Cook for 1 more minute, stirring constantly, until the coriander is fragrant.
5. 5Add 1 cup of Dried Molokhia Leaves to the skillet. Stir well to combine with the garlic and coriander. Cook for 3-5 minutes, stirring often, until the leaves darken slightly in color to a deeper green.
6. 6Gradually add the reserved chicken broth from the large pot to the skillet with the molokhia mixture, about 1 cup at a time. Stir continuously with a whisk or spoon after each addition to ensure the molokhia dissolves smoothly and to prevent any lumps from forming. Continue adding broth until all 6 cups are incorporated.
7. 7Pour the entire molokhia mixture from the skillet back into the large pot containing the remaining chicken broth. Add the cooked chicken pieces back into the pot. Stir everything together gently.
8. 8Bring the mixture in the large pot to a gentle simmer over medium heat (176.7°C / 175°C). Reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes. This allows the flavors to meld together. Stir occasionally to prevent sticking.
9. 9Season the molokhia with 0.5 teaspoon of Black Pepper. Stir well. Serve the Gluten-Free Egyptian Molokhia with Chicken hot.

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