Mlookhiyeh with Roasted Chicken
Serves 1
Directions
- 1Add some oil to a pot.
- 2Add chicken quarters to the pot.
- 3Add whole garlic cloves, seven spice, a whole onion, bay leaves, cinnamon stick, and cardamom pods to the pot.
- 4Add salt to the pot.
- 5Cover the ingredients in the pot with water.
- 6Let the chicken simmer for about 45 minutes, making sure to remove any scum that rises to the top.
- 7Take out the chicken quarters from the pot.
- 8Combine olive oil, paprika, black pepper, and salt in a small bowl.
- 9Brush the seasoning mixture over the chicken.
- 10Pop the chicken in the oven for about an hour.
- 11Add the chicken broth to a pot.
- 12Add the frozen mlookhiyeh to the chicken broth.
- 13Add fresh cilantro to the mlookhiyeh.
- 14Add salt and pepper to the mlookhiyeh.
- 15Add some spinach to the mlookhiyeh.
- 16In a small pan, heat up some ghee.
- 17Fry up some minced garlic and cilantro in the ghee.
- 18Add the fried garlic and cilantro mixture back to the mlookhiyeh in the last couple of minutes of cooking.
- 19Add vermicelli noodles to a pan with oil.
- 20Cook the vermicelli noodles until golden brown.
- 21Add basmati rice to the pan with vermicelli noodles.
- 22Add chicken bouillon to the rice.
- 23Add water to the rice.
- 24Bring the rice to a boil, cover, and let it simmer for about 15 minutes until it's fluffy.
- 25Plate the Middle Eastern style rice.
- 26Place the roasted chicken quarter on top of the rice.
- 27Serve the mlookhiyeh on the side.
- 28Squeeze lemon juice over the dish.
- 29Add a slice of jalapeno without the seeds on the side.
- 30Drizzle some tangy hot sauce over the mlookhiyeh.
Ingredients
- oil
- 4 chicken quarters
- 4 whole garlic cloves
- seven spice
- 1 whole onion
- 2 bay leaves
- 1 cinnamon stick
- 2 cardamom pods
- salt
- water
- olive oil
- paprika
- black pepper
- 1 bag frozen mlookhiyeh leaves
- fresh cilantro
- spinach
- ghee
- minced garlic
- vermicelli noodles
- basmati rice
- 1 cube chicken bouillon
- 1 lemon
- 1 jalape halapeno
- tangy hot sauce
Equipment
pottongsovenbaking sheetcooling racksmall bowlsilicone brushsmall panwooden spoonknifelidforkplate
Tips
- You must serve this with a heaping squeeze of lemon juice, a jalape halapeno without the seeds on the side, and some tangy hot sauce.
- You can use dried molokhia leaves, but frozen is more accessible at Middle Eastern grocery stores.
- For the mlookhiyeh, adding spinach is a controversial but preferred choice.
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