Egyptian Mulukhiyah

عنود الخليفيChef

Ingredients

• Chicken, whole
  1 chicken
• Mulukhiyah leaves, frozen and chopped
  600 grams
• Onion, peeled
  1 piece
• Cardamom pods, (optional)
  3 pods
• Salt
  0
• Spices
  0
• Garlic cloves, crushed
  10 cloves
• Dried coriander, ground
  2 tablespoons
• Chili powder, or more to taste
  0.3 teaspoon
• Vegetable Oil
  2 tablespoons
• Plain white rice
  0

Steps

1. 1

   Clean the chicken and rub it with salt and spices, then place it in a large pot and cover it with two and a half liters of water. Add the onion and cardamom, and bring the chicken to a boil, making sure to remove the foam that appears on the surface of the water.

   Required Tools:

   Pot

   10 min
2. 2

   When the water boils, reduce the heat and sprinkle in the salt and spices. Then cover the pot and let it simmer until the chicken is cooked (about 60 minutes).

   60 min
3. 3

   Remove the chicken and onion from the broth. Discard the onion and let the chicken cool slightly before cutting it. Place the chicken pieces in a serving bowl and cover them with some broth to keep them warm.

   5 min
4. 4

   After boiling the chicken, there should be about two liters of broth left in the pot. If this amount is not available, you can add more water; if the amount exceeds two liters, boil the broth for a longer time.

   5 min
5. 5

   When you have the right amount of broth, add the frozen mulukhiyah to it, and let it sit for about 10 minutes until the ice melts, then stir gently before turning off the heat, making sure not to cover the pot.

   10 min
6. 6

   To prepare the garlic sauce or sauté: Mix the vegetable oil in a frying pan with the garlic, coriander, and chili, and place the mixture over medium heat until the garlic starts to change color.

   Required Tools:

   Frying Pan

   5 min
7. 7

   Add the sauté to the broth for two minutes before turning off the heat, with the option to add salt and chili to taste.

   2 min
8. 8

   Serve the mulukhiyah very hot over a plate of rice with a piece of chicken on the side.

   5 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Saltper 100g

Ash100 g

Spicesper 100g

Energy350 kcal

Protein10 g

Total Fat15 g

Carbohydrate60 g

Dietary Fiber25 g

Vegetable Oilper 100g

Energy884 kcal

Total Fat100 g

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags