Gluten-free Molokhia Chicken Version 1.0

As promised in this week's earlier post, the chicken recipe. The soon-to-be permanent roommate still won't stop reminding me how sludgey this dish looks but don't be deterred, it is really good!
Warning first, this green vegetable is very slimy in an okra slimy sense, makes your dupes black(I apologize but it needs to be stated because I freaked out until I connected the dots & I prefer you know), but tastes delicious and melt in your mouth tender chicken yum! It is best served over rice.

MOLOKHIA CHICKEN:
Cost: Low to Medium
Difficulty: Low
Serves: 4
Freezing: Not recommended

Ingredients:
4 Chicken legs with thighs, skin removed, and cleaned.
1 Onion large, chopped into regular dice
4 Cups Chicken broth
1 Tbsp Coriander ground
1 tsp Cumin ground
1 tsp Salt
1tsp Black Pepper ground
3 Tbsp Extra virgin olive oil
4 Cloves Garlic, crushed
1 Tbsp Butter or Earth Balance Margarine
1 400g package Molokhia frozen and chopped
1/2 Cup Lemon juice, fresh squeezed
1 Tbsp salt & 3 Tbsp Vinegar or Lemon juice and Water (for cleaning chicken)

Method:

(Always wear gloves when handling raw meat and be careful not to cross contaminate by touching other foods without thoroughly washing your hands. Clean and disinfect the area where chicken has been and touched.)

-Be sure to measure and prepare all ingredients before starting recipe.

-Clean chicken by removing skin and fat, then place in big bowl. Cover chicken with warm water then add 1 Tbsp salt and 3 Tbsp Vinegar or lemon juice. Let sit for 5 minutes, drain, rinse with cold clean water and pat dry with a paper towel.

-In a deep, high edged pan, heat 2 Tbsp oil and brown chicken on each side by cooking for about 5 minutes on each side. Reserve browned chicken on a plate.

- Heat 1 Tbsp oil and butter or margarine on medium heat. Add onion and cook for 1 minute, add garlic, Coriander and Cumin and cook 1 minute making sure to stir constantly so as not to burn them. You must be careful because if you cook this too high and without stirring, the taste will be burned, bitter, smoky & the dish will be ruined.





-Add chicken broth, chicken, and salt and pepper. Stir well, cover and cook on medium low heat for 20 minutes.



-Add molokhia and stir through, allow to cook for another 25 minutes covered but with a bit of space between the pan and led to allow steam to exit.



-At this point you can turn off the heat, the chicken will be tender and falling off the bone and you will be able to shred it into large bite shreds. You must add the lemon at this point(it prevents the dish from becoming too muciligenous) and taste the dish then add extra salt and pepper if needed.

-Serve over a bed of your favourite rice or grain.



This dish went over really well, it is not the prettiest but it is delicious and worth a try. It is not difficult to make and Molokhia leaves are easily purchased at Mediterranean stores- paid $1.25 so not expensive, usually in the freezer section. Remember to share with someone you love. Leave your comments down below, I love to hear from you.