A traditional and savory Middle Eastern stew made from minced jute leaves (Molokhia) cooked in a flavorful chicken broth, enhanced with fried garlic and coriander, and served with shredded chicken over a bed of white rice.
1. Season chicken pieces with olive oil and spices.
2. Sear the chicken on both sides in a large pot until golden brown.
3. Add bay leaves, whole garlic cloves, a whole onion, salt, and water to cover the chicken.
4. Bring the pot to a boil, then reduce heat and simmer until the chicken is fully cooked and tender.
5. Remove the cooked chicken from the pot. Once cool, shred the meat from the bones.
6. Strain the broth into a clean pot, discarding the boiled onion, garlic, and bay leaves.
7. Bring the strained broth back to a simmer and add the frozen minced molokhia. Stir until it has completely melted into the broth.
8. Add chopped tomatoes to the stew and continue to simmer.
9. In a separate skillet, heat oil and fry sliced garlic with spices until fragrant and golden brown.
10. Pour the fried garlic and oil mixture into the simmering molokhia stew and stir to combine.
11. Serve the molokhia stew hot over a bed of cooked white rice, topped with the shredded chicken.
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