# Mlookhiyeh with Roasted Chicken

Mlookhiyeh is a dish of tender jute mallow leaves cooked in a rich broth, served with fall-apart roasted chicken and Middle Eastern-style rice.

- Cuisine: Indian
- Category: Sauce & Condiment
- Language: en

## 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

## Instructions

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

## Equipment

- pot
- tongs
- oven
- baking sheet
- cooling rack
- small bowl
- silicone brush
- small pan
- wooden spoon
- knife
- lid
- fork
- plate

## 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.

## Source

- Original video: https://www.tiktok.com/@nutrientmatters/video/7436820670907977016?is_from_webapp=1&sender_device=pc
- Recipe page: https://www.cliprecipe.com/recipe/eef8449c-dd67-45a3-abb1-7a8e8ab4ba7d
- Extracted: 2025-09-19

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt