Smooth Molokhia

Nadia KhouryChef

Ingrediënten

• Molokhia, smooth
  500 grams
• Kip
  1000 grams
• Knoflook
  10 cloves
• Gedroogde Koriander
  1 teaspoon
• Verse koriander
  3 tablespoons
• Maïsolie
  0.3 cup
• Tomato, cut into quarters
  1 piece

Stappen

1. 1

   Wash the green molokhia leaves and dry them, then chop them finely in a food processor.

   Benodigde hulpmiddelen:

   🍳

   Food Processor

   recipe.minutes
2. 2

   Divide it into 500 grams portions and place them in the freezer.

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3. 3

   Boil the chicken according to each person's method.

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4. 4

   Add cinnamon, cloves, black pepper, and garlic with the chicken.

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5. 5

   Boil for 45 minutes, then drain the chicken and roast it in the oven.

   Benodigde hulpmiddelen:

   Oven

   recipe.minutes
6. 6

   Put 3 cups of chicken broth in a pot and add the tomato.

   Benodigde hulpmiddelen:

   Pan

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7. 7

   Add the frozen molokhia and stir every two minutes until the molokhia melts, then gradually add more chicken broth until reaching the desired thickness, then remove the tomato.

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8. 8

   Crush the garlic and place it in a frying pan with corn oil, dried coriander, and fresh coriander, and fry until golden, then pour it over the molokhia.

   Benodigde hulpmiddelen:

   Koekenpan

   recipe.minutes
9. 9

   Serve the molokhia with vermicelli rice and roasted chicken.

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Voedingsfeiten

Ingredients Nutritional Facts (per 100g)

Kipper 100g

Energy239 kcal

Protein27 g

Total Fat14 g

Knoflookper 100g

Energy100 kcal

Protein2 g

Total Fat1 g

Carbohydrate20 g

Dietary Fiber5 g

Total Sugars3 g

Gedroogde Korianderper 100g

Energy298 kcal

Protein12.4 g

Total Fat15.6 g

Carbohydrate55 g

Dietary Fiber41.9 g

Total Sugars0.6 g

Verse korianderper 100g

Energy23 kcal

Protein2.97 g

Total Fat0.52 g

Carbohydrate3.67 g

Dietary Fiber2.8 g

Total Sugars0.87 g

Maïsolieper 100g

Energy884 kcal

Total Fat100 g

Saturated Fat13.5 g

Monounsaturated Fat24 g

Polyunsaturated Fat57 g

* Voedingswaarden zijn bij benadering en de berekening kan worden beïnvloed door het type ingrediënt en de teelt-, opslag- en kookmethoden.

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