Serves 6 peoples
Ingredients
- 200g dried mulukhiyah leaves
- 2 kg chicken
- 2 large onions chopped into slices
-5 tablespoons of fresh coriander (chopped)
- 2 tablespoons crushed garlic
- 10 garlic cloves
- 2 tablespoons ghee or ½ cup vegetable oil
- 1 teaspoon seven spices
½ teaspoon chilli (optional)
- 1 teaspoon salt
* Method of cooking chicken:
- 1 small onion chopped
- 2 bay leaves
- 4 cardamom seeds
- 1 Cinnamon stick
Directions:
1- in a suitable pot, add a good amount of water and cook the chicken,
- When boiling, remove the chicken foam from the pot
- add onion, bay leaves, cardamom and cinnamon stick
- leave the chicken on low heat until it is cooked
2 - clean mulukhiyah leaves from sticks and yellow leaves
-- in a deep bowl wash mulukhiyah leaves in cold water(so that sticky substance doesn't appear),until water is clear
- drain well from water or squeeze using your hands
- in another pot add ghee ,then onions stir until they turn pale
- add garlic cloves
- add, crushed garlic, fresh coriander ,peppers and salt ,stir all ingredients together
- Add mulukhiyah, and constantly fluctuate,
- add chicken broth gradually , stirring constantly ,so as not to stick
- add half of the chicken amount to mulukhiyah (after removing chicken skin and bones)
- stir for a short time, then lift from the oven
- pour in a serving dish , distribute the rest of the chicken on top of the mulukhiyah.
Mulukhyiah is served hot with rice with vermicelli
Ingredients
- 200g dried mulukhiyah leaves
- 2 kg chicken
- 2 large onions chopped into slices
-5 tablespoons of fresh coriander (chopped)
- 2 tablespoons crushed garlic
- 10 garlic cloves
- 2 tablespoons ghee or ½ cup vegetable oil
- 1 teaspoon seven spices
½ teaspoon chilli (optional)
- 1 teaspoon salt
* Method of cooking chicken:
- 1 small onion chopped
- 2 bay leaves
- 4 cardamom seeds
- 1 Cinnamon stick
Directions:
1- in a suitable pot, add a good amount of water and cook the chicken,
- When boiling, remove the chicken foam from the pot
- add onion, bay leaves, cardamom and cinnamon stick
- leave the chicken on low heat until it is cooked
2 - clean mulukhiyah leaves from sticks and yellow leaves
-- in a deep bowl wash mulukhiyah leaves in cold water(so that sticky substance doesn't appear),until water is clear
- drain well from water or squeeze using your hands
- in another pot add ghee ,then onions stir until they turn pale
- add garlic cloves
- add, crushed garlic, fresh coriander ,peppers and salt ,stir all ingredients together
- Add mulukhiyah, and constantly fluctuate,
- add chicken broth gradually , stirring constantly ,so as not to stick
- add half of the chicken amount to mulukhiyah (after removing chicken skin and bones)
- stir for a short time, then lift from the oven
- pour in a serving dish , distribute the rest of the chicken on top of the mulukhiyah.
Mulukhyiah is served hot with rice with vermicelli
