Molokhia - Traditional Green Leaf Stew

👨‍🍳 Method

For the Fried onion

1. 1
   Heat the olive oil in a large pot over medium-high heat.

   ⚙ Pan-fryingStoveLarge pot
2. 2
   Add the onion and fry 5 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
3. 3
   Add the garlic and fry 1 more minute, just until fragrant. Don't let the garlic brown.

   ⚙ Adding to the hot fat and fryingStove

   💡Garlic burns quickly and turns bitter. Add it only after the onion has softened, over medium heat, and add the next ingredient as soon as it smells fragrant.

To assemble

1. 4
   Add the chicken and cook, stirring, until the chicken cubes are white on the outside.

   Stove
2. 5
   Add the stock and the cilantro, cumin, salt and black pepper and bring to a boil. Cook 15 minutes.

   Stove
3. 6
   Add the molokhia and cook 10–15 minutes, until the leaves are tender.

   Stove
4. 7
   Add the lemon juice and stir.
5. 8
   Serve hot over the cooked rice.