How to Make Any-night-of-the-week Mloukhieyh with Meat and Chicken (Jews Mallow)

Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a special dish, How to Make Ultimate Mloukhieyh with Meat and Chicken (Jews Mallow). It is one of my favorites food recipes. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Mloukhieyh with Meat and Chicken (Jews Mallow) is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Mloukhieyh with Meat and Chicken (Jews Mallow) estimated approx 1 mins.

To get started with this particular recipe, we must first prepare a few components. You can cook Mloukhieyh with Meat and Chicken (Jews Mallow) using 19 ingredients and 8 steps. Here is how you cook it.

Ingredients and spices that need to be Prepare to make Mloukhieyh with Meat and Chicken (Jews Mallow):

1. 1 kg frozen jew’s mallow leaves
2. 6 skinless chicken thighs
3. 2 chicken broth cubes
4. 1 large onion, cut in thin slices
5. 7 cloves garlic, chopped
6. 1 tablespoon dried coriander
7. 1/2 cup fresh coriander, finely chopped
8. 1/4 cup lemon juice
9. 6 tablespoons vegetable oil
10. 1 teaspoon salt
11. 1/2 teaspoon white pepper
12. 1 teaspoon caraway
13. 1 teaspoon cinnamon powder
14. 2 bay leaves
15. 2 cinnamon sticks
16. For Serving:
17. 1 loaf pita bread, roasted and cut into pieces
18. 1 small onion, finely chopped
19. 1/2 cup red vinegar

Steps to make to make Mloukhieyh with Meat and Chicken (Jews Mallow)

1. Dip the frozen jew’s mallow leaves in boiling water for 1 min then strain thoroughly.
2. In a saucepan, heat 4 tablespoons vegetable oil and fry the chicken thighs until they change in color. They shouldn’t be completely cooked. Add the bay leaves and some salt and cover with water. Cook the chicken at medium heat for 45 min or until it is well done. Remove foam as it starts to form on the surface of the water. Discard the foam.
3. Remove the chicken pieces, strain the chicken broth and set it aside. Remove the bones from the chicken and keep chicken pieces aside.
4. In a small skillet, fry the crushed garlic and chopped coriander with 1 tablespoon of vegetable oil. Add in the dried coriander. Remove from heat.
5. In a deep pot, fry the onion slices until golden with 1 tablespoon of vegetable oil.
6. Add in the jew’s mallow leaves. Stir occasionally until the leaves become very tender then add the fried garlic-coriander mix, cinnamon, caraway, lemon juice, chicken broth cubes and some salt. Mix well then pour the chicken broth over the jew’s mallow and add water if liquid doesn’t cover the mixture.
7. Place pot on low heat and let it simmer for 15 min. Adjust lemon and salt to taste.
8. Serving the Mulukhiyah is an art in itself; in each individual plate, place first the white rice, topped with chicken pieces, followed by a layer of Mulukhiyah stew. Add a spoonful or more of the onions soaked in red vinegar and finally sprinkle with the pita bread.

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