At this stage of life, I have little patience for food without personality, and Molokhia has plenty of it. This is a satisfying dish to keep in mind whenever dinner deserves a little more attention. There is something comforting about letting the oven take over while the table comes together.
Ingredients
- 2 bundles of molokhia about 1.5 lb
- Which will yield to 1 lb chopped molokhia
- 1 whole fryer chicken about 3.5 lb.
- 1/2 tbs. Ghee divided
- 2-3 tbs. Olive oil
Spices
- Cinnamon
- Black pepper
- 7 spices
- Paprika
- Salt
- 2 bay leaves
- Cardamom
- 1 tbs. Dry chopped onions
- 8 cups Water + 1.5 cup
- 1 head of garlic peeled and minced
- 1 tsp. Coriander + 1 tbs. Ghee
Instructions
- Pick the leaves of the molokhia, wash 3 times to get rid of any dirt. Let strain from the water before spreading on a towel and leave overnight to almost dry. Using a food processor pulse a few times before processing to small cut like you see in the video.
- Quarter the chicken leaving the back bone, wash and pat dry. Place the pieces of chicken in a baking tray, drizzle with olive oil and sprinkle the spices black pepper, cinnamon, 7 spice, paprika and salt (I never measure spices when I’m roasting chicken, be generous don’t skimp except for the cinnamon it tends to have a strong taste) massage the pieces of chicken with the spices and olive oil, cover and place in the fridge for at least 2 hours.
- Preheat oven to 425 F.
- Add 1.5 cups water to the tray of chicken always add from the side. Bake for 30 minutes at 425 F then reduce the temperature to 375 F and continue baking for 1.5 hours checking every 30 minutes on water level so you can add more. You don’t want a dry chicken also we will be using the drippings.
- In a pot melt 1/2 tbs. Ghee add the back bone sprinkle lightly with black pepper, cinnamon, cardamom and salt sauté for 30 seconds to get a color add 8 cups water 2 bay leaves and 1 tbs. Dry onion cover bring to a boil then let simmer until the meat fall off the bone.
- 📌find the rest in comments below.