Molokhia - Syrian style w/ Chicken

Syrian Style Molokhia w/ Chicken Breast, Topped w/ Pickled Onion

Molokhia is a traditional Arabic dish that is made throughout the Middle East. Each country has its own spin on it but the main differences I have seen are some countries blend or chop the leaves up finely and make it into more of a soup, while others will keep the leaves whole and make it more like a stew. I made this version Syrian style since that is the way I grew up eating it, so the leaves are left whole and you top it with lots of fresh lemon juice and quick pickled onion. It is served over white rice and is one of those dishes that hits home and is ultra comforting. 

Molokhia is also extremely nutritious it has anti-inflammatory and antioxidant components, high in vitamin K, Vitamin C, and Vitamin A (beta-carotene antioxidant). It is served up in a stew with chicken breast, whole garlic cloves, and fresh cilantro and is served over rice, making it a balanced nutritious meal with lean protein, vegetables, and carbohydrates. 

Ingredients: 

1 bag of frozen Molokhia leaves (Jews Mallow) 

2 Chicken Breasts

Seasoning for Chicken: Granulated Garlic, Lemon Pepper, Black Pepper, Salt, Paprika. 

1 head of garlic peeled with cloves kept intact 

1/2 white onion 

1/2 cup red wine vinegar 

2 Tablespoons Grapeseed Oil 

1 1/2- 2  Cups Chicken Broth 

1/2 cup Fresh Chopped Cilantro

Red Chili Flakes to taste 

Lemon Juice to taste 

How To Make Easy Quick Pickled Onion: 
Place finely chopped white onion in a bowl with 1/2 cup red wine vinegar and 1/2 teaspoon of salt. Cover with plastic wrap and place in a cool area until ready to serve (try to marinate it for at least 1 hour). 

How To Make It: 

1. In a medium sized pot add 2 Tablespoons grapeseed oil and all of the seasoning for chicken (approximately 2 teaspoon each seasoning) 

2. Coat the chicken breasts in the seasoning and cook on medium to high heat to get a nice color on the chicken. 

3. Remove chicken from pot and place on a cutting board to the side once it is cooked (approximately 10 minutes) 

4. Save the remaining oil from the chicken and cook the garlic cloves and add one bag of Molokhia leaves to the pot and cook on medium heat. 

5. Add 1 and 1/2 cup of chicken broth, 1/2 cup water, and juice of half of a lemon to the pot. Add one teaspoon of salt and black pepper and simmer on low to medium heat. Slice the chicken into about 1/2 inch pieces and place back into the pot to stew for about 40 minutes checking on it regularly you may need to add more chicken broth or water if it starts to dry out. 

6. The final product should be a tender leaf that is a viscous or slippery-like texture (I mean that in the most appetizing way possible). Remove from heat and add 1/2 cup of chopped cilantro and stir in. 

7. Plate the dish with 1/2 cup white rice, a couple ladles of molokhia stew, a couple teaspoons of the pickled onion, a sprinkle of red chili flakes for a kick, and fresh lemon juice on top. 

enjoy :]