Sunday, September 14, 2014

Green, slimy and absolutely delicious

Over the past few years, a new and healthy phenomena made its way to kids' meals in Bahrain.  It's green, slimy and delicious.  You can find it in children's party buffet, and most homes have it stocked in their freezer.  That phenomenon is molokhiya.


There's much debate to where it originated from, but a lot of references cite North Africa (mostly Egypt) and the Middle East (mostly Lebanon).  There are also a lot of recipe variations to molokhiya but I will be sharing with you my own version.

I first introduced it to my daughter when she was 8 months old (over 5 years ago).  It was one of her weening meals and she loved it.  The research I conducted showed that it contains a lot of vitamins and nutrients, mostly: iron, calcium, Vitamin C and E and potent antioxidants.  Molokhiya actually refers to the leaf (you find it in fresh form at some grocers) and the English term is: Jute leaves.

So with no further a due, here's my no-fail molokhiya recipe.

You need:
1 bunch fresh coriander, finely chopped
1 medium red onion, finely chopped
4 cloves garlic, finely chopped
1 packet frozen molokhiya, defrosted with water squeezed out of them (I use Montana and find it in the frozen section of most supermarkets)
4 chicken breasts, cut in chunks 
2 cubes vegetable stock
2 cups water
2 tablespoons trans-fat free vegetable oil, I use Noor oil

1. Heat the oil in a medium saucepan.
2. Gently fry the onion and garlic until it softens.
3. Add the coriander and stir until incorporated.
4. Add the chicken pieces and cook through, without browning.
5. Add molokhiya and stir through.
6. Add the water and vegetable stock.  Cook through for 30 minutes on medium heat.
7. Serve with white or brown rice with lemon wedges.
8. And also, this:
Once you start eating molokhiya with this you won't ever eat it without it.  This basically is 2 things: white vinegar and chopped red onions.  Drizzle it on your plate and your tastebuds will be elevated.

Bon appetite!

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