Molokhia with Chicken and Rice
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Ingredients
- 600 g chicken thigh fillets, diced
- 1 onion, finely chopped
- 5 garlic cloves
- 1 tsp ground coriander
- 400 g frozen chopped molokhia
- 500 ml chicken stock
- 280 g long grain rice
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 548 kcal
- Protein
- 39.7 g
- Carbohydrate
- 61.2 g
- of which sugars
- 3.1 g
- Fat
- 14.9 g
- of which saturates
- 3.1 g
- Fibre
- 3.8 g
- Salt
- 1.34 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pan and cook the onion for 6 minutes until soft, then add half the garlic and the ground coriander and cook for 1 minute.
- 2
Add the chicken and cook for 4-5 minutes, stirring, until sealed on all sides.
- 3
Pour in the chicken stock, cover and simmer for 15 minutes, until the chicken is cooked through with no pink remaining.
- 4
Stir in the frozen molokhia and remaining garlic and simmer for a further 8-10 minutes, until the sauce is thick and glossy.
- 5
Meanwhile, cook the rice in plenty of boiling water for 10-12 minutes until tender, then drain, and serve the molokhia over the rice.
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