Cook the chicken with the onion, salt and black pepper in the water about 45 minutes, until tender. Remove the chicken, pull it into pieces and reserve the stock.
StoveLarge pot
2
Add 4 cups of the hot stock and bring to a boil.
Stove
3
Add the molokhia and turmeric and cook 10–15 minutes, until the leaves are tender and the soup is thick.
Stove
4
Add the lemon juice and stir.
5
Heat the olive oil in a pan and fry the garlic, cumin and allspice 2 minutes.
StoveFrying pan
6
Add the taqliya to the pot and stir.
7
Serve over white rice and with the chicken pieces.
533calories
38 gprotein
12 gcarbs
37 gfat
● protein 29%● carbs 9%● fat 62%
Per serving (829 g), of 4 servings
To assemble ·
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⚖ About the ingredients
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
Garlic: measured in pieces: one ≈ 5 g · 149 kcal per 100 g · More about Garlic →
Cumin: measured in tbsp in this recipe: 1 tbsp = 6 g · 375 kcal per 100 g · More about Cumin →
Allspice: measured in tsp in this recipe: 1 tsp = 5 g · 263 kcal per 100 g · More about Allspice →
Turmeric: measured in tsp in this recipe: 1 tsp = 3 g · 312 kcal per 100 g · More about Turmeric →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Black pepper: measured in tsp in this recipe: 1 tsp = 2.4 g · 251 kcal per 100 g · More about Black pepper →
Lemon juice: measured in tsp in this recipe: 1 tsp = 5 g · 21 kcal per 100 g · More about Lemon juice →
🔧 Tools needed (3) · 🍳 2 cooking vessels
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
Large pot· Also works: Pot (Cook in two batches)
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