Directions
- 1Put the dried mallow leaves in a bowl and soak them in water until softened.
- 2Squeeze the leaves to remove excess water.
- 3Heat vegetable oil and butter in a pot over medium heat.
- 4Add sliced garlic to the pot and sauté until golden brown.
- 5Add the soaked mallow leaves to the pot.
- 6Add ground coriander, black pepper, extra spice, and salt.
- 7Stir the mixture and sauté until the leaves are slightly browned.
- 8Strain the chicken broth and add it to the pot.
- 9Add the cooked chicken to the pot.
- 10Stir and cook over low heat until well combined and flavors meld together.
- 11In a separate pan, sauté chopped parsley with garlic, butter, and olive oil until wilted.
- 12Add the sautéed parsley mixture to the pot with the chicken and mallow leaves.
- 13Stir gently to combine all ingredients.
- 14Garnish with lemon slices, toasted almonds, pomegranate seeds, and green chilies.Serve with pickled cucumbers and olives.
Ingredients
- 200 g dried mallow leaves
- 2 large spoons vegetable oil
- 1 large spoon butter
- 1 garlic
- 1 spoon ground coriander
- 1 spoon ground black pepper
- 1 spoon extra spice
- 1 salt
- 1 chicken broth
- 1 cooked chicken
- 1 chopped parsley
- 1 lemon
- 1 almonds
- 1 pomegranate
Equipment
bowlpotfrying panspoonstrainer
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