Molokhia with Chicken with homemade chicken stock

👨‍🍳 Method

For the homemade chicken stock ✓ Homemade · or skip – back to store-bought

1. 1
   Put the chicken, the onion, carrot, celery, parsley, bay leaves and peppercorns and the water in a pot and bring to a boil. Skim off the foam that rises during the first 15 minutes with a spoon.

   StovePot
2. 2
   Turn down and simmer gently 2.5–3 hours.

   Stove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
3. 3
   Strain the stock.

   Colander

For the Fried onion

1. 4
   Cook the chicken in the stock about 30 minutes, until tender. Remove the chicken, pull it into pieces and reserve the stock.

   StoveLarge pot
2. 5
   Heat the olive oil in a pot over medium heat.

   StovePot
3. 6
   Add the onion and fry for 8–10 minutes, stirring, until the onion turns golden.

   Stove

   💡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.
4. 7
   Add the garlic and fry about 30 seconds to 1 minute, just until fragrant. Don't let the garlic brown.

   Stove

   💡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. 8
   Add the molokhia and stir for 5 minutes.

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2. 9
   Add the stock and bring to a boil.

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3. 10
   Add the cumin, turmeric, salt and black pepper and cook 15 minutes, until the soup is thick.

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4. 11
   Add the lemon juice and cilantro and stir.
5. 12
   Serve with white rice and with the chicken pieces.