Mulukhiyah
Serves 6
Ingredients
Method
500 g. Dried Mulukhiyah Leaves
1 Whole Chicken, Cut into Pieces
2 Onions, Chopped
10 Garlic Cloves, Minced
1 tbsp. Ground Coriander
2 l. Chicken Stock
2 tbsp. Olive Oil
Salt and Pepper to Taste
Rinse the dried mulukhiyah leaves under cold water and drain well.
In a large pot, heat the olive oil and sauté the onions until translucent. Add the chicken pieces and brown on all sides.
Add the chicken stock to the pot and bring to a boil. Reduce the heat to a simmer, cover, and cook until the chicken is tender, about 1 hour.
Add the mulukhiyah leaves to the pot and stir well. Continue to simmer for another 20-30 minutes.
In a separate pan, sauté the garlic and coriander until fragrant. Add this mixture to the pot and stir well.
Season with salt and pepper to taste, and serve the soup hot with rice or bread.