Hey everyone, it is me again, Dan, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, finger-licking egyptian molokhia. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Finger-Licking Egyptian Molokhia is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It is easy, it is quick, it tastes yummy. Finger-Licking Egyptian Molokhia is something which I have loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook finger-licking egyptian molokhia using 11 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Finger-Licking Egyptian Molokhia:

1. Prepare 1 whole chicken
2. Prepare 600 g frozen melokheya leaves, chopped
3. Make ready 1 onion, peeled
4. Make ready 3 cardamom pods
5. Make ready black pepper to taste
6. Prepare salt to taste
7. Prepare For garlic sauce/"takleya":
8. Prepare 10 cloves garlic, crushed
9. Take 2 tablespoons ground coriander
10. Prepare 1/4 teaspoon ground chili pepper, or more according to taste
11. Take 2 tablespoons vegetable oil

Instructions to make Finger-Licking Egyptian Molokhia:

1. Clean the chicken, rub it with salt and pepper, and place it in a large saucepan. Cover it with 2.5 liters of water. Add onion and cardamom pods. Bring to a boil while removing the foam that appears on the surface of water.
2. Once water starts boiling, reduce heat and flavor with salt and pepper. Simmer with lid on until meat is tender (about 60 minutes).
3. Remove the chicken, onion, and cardamom pods from the broth. Keep the broth aside. Discard the onion and cardamom pods. Let the chicken cool a bit then cut it into pieces. Put chicken pieces in a serving bowl aside and keep it warm by covering it with some broth.
4. After boiling the chicken, around 2 liters of broth should remain. If it isn’t the case you can adjust either by adding some extra water or by boiling the broth a little bit longer.
5. Once you have the right amount of water, add the frozen molokhia to the simmering broth, let it defrost for around 10mn, then stir gently and turn off the heat. Make sure not to cover the saucepan.
6. For the garlic sauce or “takleya”: in a frying pan mix vegetable oil, garlic, coriander, and chili pepper. Heat over medium fire until garlic starts changing color.
7. Stir the “takleya” mixture into the simmering broth and keep cooking it for an extra 2 minutes. Season according to taste.
8. The molokheya is served very hot. It is usually presented on top of a plate of white rice with a piece of chicken on the side.

So that’s going to wrap it up for this special food finger-licking egyptian molokhia recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!