Mlookhiyeh with Roasted Chicken

Serves 1
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Directions

  1. 1Add some oil to a pot.
  2. 2Add chicken quarters to the pot.
  3. 3Add whole garlic cloves, seven spice, a whole onion, bay leaves, cinnamon stick, and cardamom pods to the pot.
  4. 4Add salt to the pot.
  5. 5Cover the ingredients in the pot with water.
  6. 6Let the chicken simmer for about 45 minutes, making sure to remove any scum that rises to the top.
  7. 7Take out the chicken quarters from the pot.
  8. 8Combine olive oil, paprika, black pepper, and salt in a small bowl.
  9. 9Brush the seasoning mixture over the chicken.
  10. 10Pop the chicken in the oven for about an hour.
  11. 11Add the chicken broth to a pot.
  12. 12Add the frozen mlookhiyeh to the chicken broth.
  13. 13Add fresh cilantro to the mlookhiyeh.
  14. 14Add salt and pepper to the mlookhiyeh.
  15. 15Add some spinach to the mlookhiyeh.
  16. 16In a small pan, heat up some ghee.
  17. 17Fry up some minced garlic and cilantro in the ghee.
  18. 18Add the fried garlic and cilantro mixture back to the mlookhiyeh in the last couple of minutes of cooking.
  19. 19Add vermicelli noodles to a pan with oil.
  20. 20Cook the vermicelli noodles until golden brown.
  21. 21Add basmati rice to the pan with vermicelli noodles.
  22. 22Add chicken bouillon to the rice.
  23. 23Add water to the rice.
  24. 24Bring the rice to a boil, cover, and let it simmer for about 15 minutes until it's fluffy.
  25. 25Plate the Middle Eastern style rice.
  26. 26Place the roasted chicken quarter on top of the rice.
  27. 27Serve the mlookhiyeh on the side.
  28. 28Squeeze lemon juice over the dish.
  29. 29Add a slice of jalapeno without the seeds on the side.
  30. 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.