Recipe

Melokiyah Madness-egyptian Greens-with-chicken Stew Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 1 year, 9 months ago The only characteristic missing from spinach is the quality of Melokiyah that acts as a natural thickener. Otherwise, the seasonings give this dish a great Middle Eastern flavor. Prep:20m Cook:90m Servings:4	Mystic_rive
	talk about comforting this is exceptional

Does this look good? Yeah! / Nope

Fans

mumtazcate

jenniferby

uk2nyc

pink

ahmed1

Ingredients

8 cups water

2 cardamom pods

1 (2 lb) pound chicken, stewed

1 large onion, halved

1 bay leaf

2 (10 oz.) packages fresh spinach

1 tablespoon olive oil

2 teaspoons ground coriander

1teaspoon salt

10 garlic cloves, crushed

3 tablespoons fresh lemon juice

2 cups hot cooked rice

Directions

Combine first 5 ingredients in an 8-quart stock pot and bring to a boil.

Reduce heat to medium and cook, uncovered, for one hour. Remove from heat and remove the chicken and let cool.

Strain the chicken broth through cheesecloth or fine sieve, into a bowl.

Discard the remaining solids.

Return the broth to the pan.

Remove the chicken bones, discard bones and shred the chicken into bite-sized pieces. Keep warm.

(Note: I cooked my chicken a day ahead and cooled the broth in the refrigerator, so that I could remove the excess fat from the top.)

Place onion in a bowl and mash with a fork or potato masher.

Add onion to broth and bring to a boil.

Add spinach to broth in batches, cooking until wilted.

Heat the oil in a small, non-stick skillet over medium-heat.

Add the coriander, salt and garlic, saute 30 seconds or until garlic begins to brown.

(This garlic-salt-coriander mixture is called Tanbiya).

Add to spinach mixture and stir in lemon juice.

Serve chicken and spinach mixture over rice.

Recent Gawkers

stellyka

marky90

dannigir

cgendy

kimbersi

andyb

mystic_r

Not quite what you're looking for? See more Main Dish / Chicken

Or see more just like this

Comments

zanna 1 year, 9 months ago said:
Sounds so good....and the title is so great had to ckeck it out.AND I do love rice too.:)thanks

uk2nyc 1 year, 9 months ago said:
Yeah sounds good, will try it !

alexander_kassal 1 year, 9 months ago said:
I love this stuff - But can not just now find fresh melokiyah or as it is also called Jew's Mallow, so spinach is good.
Whats for dessert, Insane Isis-cream?

ahmed1 1 year, 9 months ago said:
Melokiya is one the most hard recipes even in Egypt..Impressive.

chefjeb 1 year, 9 months ago said:
Mystic: You need to tell where you got this recipe. It was originally in the May 2001 edition of Cooking Light and was renamed Melokiyah Madness on www.touregypt.net. The photo is copyrighted and can not be put on this site without permission. Even the comment was taken word for word. Sorry, but this is plagarism. Not good.

mystic_river1 1 year, 9 months ago said:
Cooking Light 2001-I have the book and recipes are put in magazines for us to cook and copy and pass on-otherwise where would we get recipes? Why would they print them? Pleas leave me alone. Thanks for all you sordid input but I AM NOT A PLAGIARIST. Because I have photo equipment and the expertise to take a photo from a magazine or cookbook and upload it to my computer does not mean I have done anything wrong.

pink 1 year, 9 months ago said:
This recipe sounds scrumptious! Thank you JM for sharing this with us! ^5

jenniferbyrdez 1 year, 9 months ago said:
I don't know a lot about copyright laws but it seems to me if the recipe was in a magazine it's there for people to use. How can that be plagarism? Fantastic recipe JM. Thank you.

Add a Comment