Ingrediënten
- Chicken, whole1 chicken
- Mulukhiyah leaves, frozen and chopped600 grams
- Onion, peeled1 piece
- Cardamom pods, (optional)3 pods
Zout0
Kruiden0- Garlic cloves, crushed10 cloves
- Dried coriander, ground2 tablespoons
- Chili powder, or more to taste0.3 teaspoon
Plantenolie2 tablespoons- Plain white rice0
Stappen
- 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.
10 minBenodigde hulpmiddelen:
Pan - 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
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
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
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
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.
5 minBenodigde hulpmiddelen:
Koekenpan - 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
Serve the mulukhiyah very hot over a plate of rice with a piece of chicken on the side.
5 min
Voedingsfeiten
Zoutper 100gKruidenper 100gPlantenolieper 100g* Voedingswaarden zijn bij benadering en de berekening kan worden beïnvloed door het type ingrediënt en de teelt-, opslag- en kookmethoden.