Molokhia (Egyptian Chicken in Green Sauce)
Updated: Feb 28
(by Jessica Jacob)
1/2 head garlic, peeled and chopped
1 T. butter
2 - 3 t. ground coriander
3 c. chicken broth
14 oz. frozen molokhia, thawed
roast chicken, homemade or store-bought
1 onion, peeled and chopped enough white vinegar to cover onions salt and pepper to taste
Reserve 1/4 of the chopped garlic.
Over low-medium heat, fry the remaining garlic in the butter for 1 minute.
Add coriander, and fry another minute.
Add garlic to broth.
Add molokhia, and bring to just before the boiling point.
(If it boils, it sinks. If you over-stir, it sinks.)
Cook for 15 - 20 minutes, adding the reserved raw garlic in the last few minutes.
Serve with chicken and chopped onion in vinegar.