Braised Egyptian Greens With Crispy Chicken (Egyptian Molokhia) By Saveur
Braised Egyptian Greens With Crispy Chicken (Egyptian Molokhia) 0 The name of this stew—named after the leafy green that’s used to make it—is one of Egypt’s most popular dishes. Molokhia, the grassy-tasting, green vegetable also known as jute or Jew’s mallow, is occasionally available fresh at farmer’s markets, but the frozen leaves are far easier to find. Look for them at Middle Eastern and North African grocery stores.
1 whole chicken, meat cut into 6 bone-in pieces, neck and ribcage reserved
1 large yellow onion, quartered
5 pods green cardamom, cracked
2 bay leaves
2 tbsp. unsalted butter, softened
Freshly ground black pepper
About 2 tbsp. Cloves from 1 medium head garlic, minced to a coarse paste
1 tsp. fresh lemon juice, plus lemon wedges, for serving
1 packet (15 oz.) frozen molokhia leaves, thawed and chopped if needed
3-4 cups cooked white rice, for serving
Ingredients
1 whole chicken, meat cut into 6 bone-in pieces, neck and ribcage reserved
1 large yellow onion, quartered
5 pods green cardamom, cracked
2 bay leaves
2 tbsp. unsalted butter, softened
Freshly ground black pepper
About 2 tbsp. Cloves from 1 medium head garlic, minced to a coarse paste
1 tsp. fresh lemon juice, plus lemon wedges, for serving
1 packet (15 oz.) frozen molokhia leaves, thawed and chopped if needed
3-4 cups cooked white rice, for serving
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