Molokhia with Chicken Seasoned with Cumin and Turmeric

👨‍🍳 Method

For the Fried onion

1. 1
   Cook the chicken with the onion, salt and black pepper and half the garlic in the water about 60 minutes, until tender. Remove the chicken, pull it into pieces and reserve the stock.

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

   ⚙ Pan-fryingStovePot
3. 3
   Add and fry 5–8 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.
4. 4
   Add the garlic and fry a few seconds, just until fragrant. Don't let the garlic brown.

   ⚙ Adding to the hot fat and fryingStove

To assemble

1. 5
   Add the molokhia and stir.

   Stove
2. 6
   Add the stock and bring to a boil.

   Stove
3. 7
   Add the cumin and turmeric and cook 20 minutes, until the soup is thick.

   Stove
4. 8
   Heat the olive oil in a small pan and fry the garlic and cumin until the garlic is golden.

   StoveFrying pan
5. 9
   Add the taqliya to the pot and stir.
6. 10
   Serve with white rice and with the chicken pieces.