Mloukhieh bi Djej (Jute Mallow and Chicken Stew with Rice)

Ingredients

• 600 g chicken thigh fillets
• 1 onion
• 1 cinnamon stick
• 2 bay leaves
• 800 g frozen chopped molokhia
• 2 tbsp olive oil
• 8 garlic cloves
• 40 g fresh coriander
• 2 tsp ground coriander
• 2 lemon
• 1 red onion
• 3 tbsp white wine vinegar
• 300 g basmati rice

Method

1. 1

   Put the chicken thigh fillets in a pan with the halved onion, cinnamon stick, bay leaves, 1 tsp salt and 1.2 litres water. Bring to the boil, skim and simmer for 20 minutes until cooked through with no pink remaining. Lift out and shred the chicken and strain the broth.

2. 2

   Bring 900ml of the broth back to the boil, add the frozen chopped molokhia and simmer gently for 10 minutes, stirring, until thawed and smooth; do not let it boil hard. Look for it in the world food freezer; if you can't find it, use 800g frozen chopped spinach and an extra squeeze of lemon.

3. 3

   Fry the crushed garlic, chopped fresh coriander and ground coriander in the olive oil for 1-2 minutes until fragrant. Stir into the molokhia with the chicken and simmer for 5 minutes, then add the juice of 1 lemon and check the seasoning.

4. 4

   Finely chop the red onion and cover with the white wine vinegar and a pinch of salt for 10 minutes.

5. 5

   Meanwhile, cook the rinsed basmati rice in 600ml boiling water with 1 tsp salt, covered, on the lowest heat for 12 minutes, then leave covered off the heat for 5 minutes. Serve the stew over the rice with the vinegar onions and the other lemon in wedges.