This recipe is very popular in Lebanon. It comes in several variations. Personally, I prefer it with whole leaves (not chopped) and with chicken.
- 2 Kg of fresh chicken, cut into pieces
- 1 Kg of fresh Mlokhiyyi whole leaves (not chopped)
- 1 pack of finely chopped coriander
- 2 onions and 10 - 15 cloves of galic
- 1 tomato
- 1 wood cinnamon, fresh ginger,
- Whole black pepper and whole sweet pepper
- 2 bay leaves
- 2 cubes of chicken stock (optional if chicken is small or low in fat)
- Ground coriander leaves (coriander pepper)
1. After cleaning the chicken, rub it with salt and lemon to remove any smell and keep it aside for 5 minutes then rise thoroughly with water.
2. Grill one onion without peeling it on the stove until fully cooked.
3. In a cooking pot, cover the chicken with water and add one onion cut into four pieces and the cinnamon, fresh ginger block, whole (unground) black and sweet pepper, bay leaves, and chicken stock. When boiled, use a sppon to remove the white foam that accumulate on top of the water. Simmer until chicken is fully cooked.
4. Remove the chicken from the water. Keep the water (after removing the additions). Don't throw the onion.
5. Peel the grilled onion and mince it along with the onion used to boil the chicken until ground.
6. In the cooking pot, add cooking oil and sautee the onion, minced garlic, and chopped coriander. Add ground pepper and ground coriander.
7. Cover with half of the water used to boil the chicken. Add the whole tomato. Once boiled, add the mlokhiyyi.
8. Bring to a boil until mlokhiyyi is cooked. Don't overcook it. Add more water if needed.
9. Add whole garlic cloves and add salt and black pepper to taste.
10. Serve with white vermicelli rice and onion vinegar sauce. Check my other recipes on how to prepare those.
Bon appetit!
