Dinner · 70 min · middle-eastern

Mloukhieh

Chicken does the heavy lifting here, with mloukhieh leaves rounding it out. A Middle Eastern dinner that takes 70 minutes, start to finish.

Ingredients

• 1 whole Chicken
• 1 lb Mloukhieh leaves
• 1 bunch Coriander
• 8 cloves Garlic
• 1 Onion
• 2 Lemon
• 3 cups Rice

Steps

1. Poach the chicken with onion 40 minutes until tender; reserve the rich broth.
2. Pound the garlic and coriander to a paste — the tasha — and fry in olive oil until intensely fragrant.
3. Add the mloukhieh leaves to the pot with enough chicken broth to make a thick, dark-green stew; simmer 25 minutes.
4. Shred the chicken and return it to the pot; the stew should coat a spoon heavily.
5. Season with salt and a generous squeeze of lemon; mloukhieh should be garlicky, lemony, and deeply savory.
6. Serve over rice with extra lemon wedges and raw onion on the side.
7. Egypt’s beloved green stew: slippery, garlicky, and completely addictive once acquired.

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