Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, finger-licking egyptian molokhia. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Finger-Licking Egyptian Molokhia is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. Finger-Licking Egyptian Molokhia is something that I have loved my whole life. They’re nice and they look wonderful.

To begin with this particular recipe, we must prepare a few ingredients. You can have finger-licking egyptian molokhia using 11 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Finger-Licking Egyptian Molokhia:

1. Get 1 whole chicken
2. Take 600 g frozen melokheya leaves, chopped
3. Make ready 1 onion, peeled
4. Take 3 cardamom pods
5. Get black pepper to taste
6. Take salt to taste
7. Prepare For garlic sauce/"takleya":
8. Prepare 10 cloves garlic, crushed
9. Make ready 2 tablespoons ground coriander
10. Prepare 1/4 teaspoon ground chili pepper, or more according to taste
11. Get 2 tablespoons vegetable oil

Instructions to make Finger-Licking Egyptian Molokhia:

1. Clean the chicken, rub it with salt and pepper, and place it in a large saucepan. Cover it with 2.5 liters of water. Add onion and cardamom pods. Bring to a boil while removing the foam that appears on the surface of water.
2. Once water starts boiling, reduce heat and flavor with salt and pepper. Simmer with lid on until meat is tender (about 60 minutes).
3. Remove the chicken, onion, and cardamom pods from the broth. Keep the broth aside. Discard the onion and cardamom pods. Let the chicken cool a bit then cut it into pieces. Put chicken pieces in a serving bowl aside and keep it warm by covering it with some broth.
4. After boiling the chicken, around 2 liters of broth should remain. If it isn’t the case you can adjust either by adding some extra water or by boiling the broth a little bit longer.
5. Once you have the right amount of water, add the frozen molokhia to the simmering broth, let it defrost for around 10mn, then stir gently and turn off the heat. Make sure not to cover the saucepan.
6. For the garlic sauce or “takleya”: in a frying pan mix vegetable oil, garlic, coriander, and chili pepper. Heat over medium fire until garlic starts changing color.
7. Stir the “takleya” mixture into the simmering broth and keep cooking it for an extra 2 minutes. Season according to taste.
8. The molokheya is served very hot. It is usually presented on top of a plate of white rice with a piece of chicken on the side.

So that is going to wrap it up for this exceptional food finger-licking egyptian molokhia recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!