Cook the chicken with the onion, salt and black pepper in the stock about 45 minutes, until tender. Remove the chicken, pull it into pieces and reserve the stock.
StoveLarge pot
2
Add the stock and bring to a boil.
Stove
3
Add the molokhia and cook 5 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 small pan and fry the garlic 30 seconds, until the garlic is golden.
StoveFrying pan
6
Add the taqliya to the pot and stir.
7
Serve with rice and with the chicken pieces.
609calories
48 gprotein
16 gcarbs
40 gfat
● protein 32%● carbs 10%● fat 58%
Per serving (616 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 →
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 tbsp in this recipe: 1 tbsp = 15 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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