750 g chicken breast or thigh
\n1\u00a0large onion\u00a0(quartered)
\n2\u00a0bay leaves
\n2\u00a0cinnamon sticks
\n1\u00a0tsp salt
\n1\/2 tsp black peppercorns
\n8\u00a0cups\u00a0water<\/p>\n
Bring water to a boil, add chicken, bay leaves, salt & pepper.
\nCook for 20 mins until chicken is no longer pink, remove, let cool for 15 mins & shred into smaller pieces.
\nDrain chicken broth to remove spices.<\/p>\n
2 shallots (finely sliced)
\n2 large onion (quartered)
\n3 tbsp olive oil (divided)<\/p>\n
Heat oil in a pot on medium high, add shallots & fry till crispy, stirring often (abt 10 mins)
\nPreheat oven to 200 deg C, place onions on a baking tray, drizzle oil used to fry shallots earlier & roast until browned (abt 30 mins).
\nLet cool for 5 mins & blend into a paste (add onion & peppercorns saved from making broth)<\/p>\n
100 g molokhiya (dried or frozen)
\n2\u00a0tbsp olive oil
\n1\u00a0cup\u00a0cilantro (chopped)
\n8 cloves garlic (minced)
\n1 tbsp allspice
\n1\u00a0tbsp coriander powder
\n1 tsp salt (to taste)
\n1\/2 tsp ground black pepper (to taste)
\n1 lemon\u00a0(juiced)<\/p>\n
Pick through molokhiya & remove stems or debris, soak for 15 mins, rinse with cold water & squeeze (repeat 8 times).
\nAdd olive oil into a pot on medium high heat, add cilantro & garlic, cook for 1 min.
\nAdd onion paste, allspice, coriander, salt & pepper, stir for 1 min, add molokhiya & cook for 1 min.
\nAdd chicken broth & cook (covered) for 30 mins.
\nLower heat to medium, add chicken, lemon juice & cook for 30 mins.
\nTaste to adjust seasoning & cook until leaves have softened to liking.
\nServe stew with rice, lemon slices, chopped cilantro, fried shallots & chilli flakes.<\/p>\n","protected":false},"excerpt":{"rendered":"
Lebanese Molokhiya Chicken Ingredients 750 g chicken breast or thigh 1\u00a0large onion\u00a0(quartered) 2\u00a0bay leaves 2\u00a0cinnamon sticks 1\u00a0tsp salt 1\/2 tsp black peppercorns 8\u00a0cups\u00a0water Instruction Bring water to a boil, add chicken, bay leaves, salt & pepper. Cook for 20 mins until chicken is no longer pink, remove, let cool for 15 mins & shred into…<\/span><\/p>\n","protected":false},"author":2,"featured_media":5444,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_daextam_enable_autolinks":"","footnotes":""},"categories":[8,7],"tags":[],"class_list":["post-5443","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chicken","category-main-dishes"],"acf":[],"_links":{"self":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/5443","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/comments?post=5443"}],"version-history":[{"count":1,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/5443\/revisions"}],"predecessor-version":[{"id":5490,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/5443\/revisions\/5490"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media\/5444"}],"wp:attachment":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media?parent=5443"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/categories?post=5443"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/tags?post=5443"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}