Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, jew's mallow stew with chicken - mulukhiyah. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

I Bring to you today's recipe from the town Of Aleppo, Syria. The Jews Mallow (Molokhia or Mulukhiyah), is mostly known as a Dish From the Levant, Still. A Chicken Stew with richness of greens called Molokhia!

Jew's mallow stew with chicken - mulukhiyah is one of the most favored of recent trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look fantastic. Jew's mallow stew with chicken - mulukhiyah is something that I’ve loved my whole life.

To begin with this particular recipe, we have to first prepare a few components. You can cook jew's mallow stew with chicken - mulukhiyah using 19 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Jew's mallow stew with chicken - mulukhiyah:

1. Make ready 1 kg frozen jew's mallow leaves
2. Prepare 6 skinless chicken thighs
3. Prepare 2 chicken broth cubes
4. Prepare 1 large onion, cut in thin slices
5. Get 7 cloves garlic, chopped
6. Take 1 tablespoon dried coriander
7. Get 1/2 cup fresh coriander, finely chopped
8. Take 1/4 cup lemon juice
9. Get 6 tablespoons vegetable oil
10. Prepare 1 teaspoon salt
11. Take 1/2 teaspoon white pepper
12. Prepare 1 teaspoon caraway
13. Make ready 1 teaspoon cinnamon powder
14. Get 2 bay leaves
15. Get For serving:
16. Take 2 cinnamon sticks
17. Make ready 1 loaf pita bread, roasted and cut into pieces
18. Get 1/2 cup red vinegar
19. Get 1 small onion, finely chopped

Molokhia, Mulukhia, Mlukhieh, Mulaheyah, Mloukhieh, Egyptian Spinach, Salad Mallow, Jews Mallow or Jerusalem Mellow is names given to this majestic plant that is very popular throughout the Middle. Jews Mallow/Jute leaves and chicken are simmered in a lemony chicken broth and served with rice for the classic Middle Eastern stew known as Molokhia. Molokhia is primarily made with chicken but, is sometimes made with stew beef. Mulukhiyah , molokheyya ,molokhia or mulukhiyyah (Arabic: ملوخية‎ mulūkhiyyah) Greek : molokha is the leaves of Corchorus olitorius, commonly known in English as jute, nalta jute, tossa jute , jute mallow or Jew's mallow.

Steps to make Jew's mallow stew with chicken - mulukhiyah:

1. Dip the frozen jew's mallow leaves in boiling water for 1 min then strain thoroughly.
2. In a saucepan, heat 4 tablespoons vegetable oil and fry the chicken thighs until they change in color. They shouldn't be completely cooked. Add the bay leaves and some salt and cover with water. Cook the chicken at medium heat for 45 min or until it is well done. Remove foam as it starts to form on the surface of the water. Discard the foam.
3. Remove the chicken pieces, strain the chicken broth and set it aside. Remove the bones from the chicken and keep chicken pieces aside.
4. In a small skillet, fry the crushed garlic and chopped coriander with 1 tablespoon of vegetable oil. Add in the dried coriander. Remove from heat.
5. In a deep pot, fry the onion slices until golden with 1 tablespoon of vegetable oil.
6. Add in the jew's mallow leaves. Stir occasionally until the leaves become very tender then add the fried garlic-coriander mix, cinnamon, caraway, lemon juice, chicken broth cubes and some salt. Mix well then pour the chicken broth over the jew's mallow and add water if liquid doesn't cover the mixture.
7. Place pot on low heat and let it simmer for 15 min. Adjust lemon and salt to taste.
8. Serving the Mulukhiyah is an art in itself; in each individual plate, place first the white rice, topped with chicken pieces, followed by a layer of Mulukhiyah stew. Add a spoonful or more of the onions soaked in red vinegar and finally sprinkle with the pita bread.

It is used as a vegetable. Mulukhiyah or mulukhiyyah or molokhiya is the leaves of Corchorus olitorius, commonly known as Jews mallow. Its popular in middle east and north Africa. All countries they cook the molokhiya with the whole green leaves and make a soup out of it. The origin of Jew's Mallow name comes from the fact that it served as a staple food during ancient times for the Jewish people.

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