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Molokhia Egyptian Jute leaf soup with Chicken If The Oven Mitt Fits
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=0t2hEEQTmKs
Print full recipe here-http://www.iftheovenmittfits.com/2018... • Ingredients: Homemade broth • 1 whole chicken, halved • 1 large onion, quartered • 2 celery stalks, halved • 1 small carrot, halved • 2 smashed garlic cloves • 2 bay leaves • 1-2 tbsp organic roasted chicken stock paste (optional, but gives tons of flavour. If omitting, you may or may not have to use more salt to taste) • Few sprigs of parsley (not pictured) • 1 tbsp kosher sea salt • 1 tsp pepper • 8 cups water • Garlic- coriander mix: • 2 tsp ghee • 4 garlic cloves, minced • 1 tsp ground coriander • For the soup: • 6 cups of the strained homemade broth • 2x400 gram pkgs molokhia (frozen chopped jute leaves) • 1 tsp homemade Arabic spice • 2 1/2 tsp kosher sea salt • 1/4 tsp pepper • 2 tsp fresh lemon juice • The garlic- coriander mix • For frying the chicken: • 2 tbsp ghee • 1/2 tsp kosher sea salt • 1/4 tsp pepper • 1 tsp Arabic spice • Instructions: Make the broth: • 1.) In a large pot, add all the broth ingredients and the 8 cups of water. Boil, then lower heat and simmer gently for about 45 min. • 2.) Remove chicken halves to a plate and set aside. • 3.) Strain the broth into a measuring cup or bowl. You will need 6 cups of this broth to make the soup ( or a little more depending on how thick or thin you want it. It should be in the middle, not too thick but not too thin either. • 4.) Make the garlic- coriander mix: • In a small pan, melt the ghee. Add the garlic and coriander. Cook for around 30 seconds or until fragrant. Set aside. • 5.) Pour the strained 6 cups of broth back into the pot. Add the frozen packages of molokhia, stirring, on a gentle simmer until they melt. Do not boil the mixture, or the leaves will all sink to the bottom, leaving the soup separated. • 6.) Once the molokhia is melted, add the Arabic spice, salt, pepper, lemon juice and the garlic- coriander mix. • 7.) Fry the chicken halves: • Season both sides of the chicken with Arabic spice, salt and pepper. • 8.) In a cast iron skillet, or regular pan, melt the ghee. Add the chicken halves, skin side down, and cook until a golden brown crust forms, then turn over and do the same to the other side. • 9.) Transfer to a plate to cut/shred some for the soup. • 10.) To assemble: • In a bowl, add some white rice, ladle a good amount of the soup, and add shredded, cut, or whole pieces of the chicken to your soup. • Enjoy!
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