Egyptian Molokhia with Chicken & Vermicelli Rice
Egyptian Molokhia with Chicken & Vermicelli Rice
Ingredients
For the Chicken & Broth
- 2 pounds chicken pieces, such as drumsticks and thighs
- 1 tablespoon olive oil
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 onion, roughly chopped
- 4 cloves garlic, peeled
- 2 bay leaves
- 3 cardamom pods
- 8 cups water, enough to cover chicken
For the Vermicelli Rice
- 1 tablespoon olive oil
- 1/4 cup vermicelli, broken into small pieces
- 1 cup long-grain rice, rinsed
- 2 cups chicken broth, from cooked chicken
- 1/2 teaspoon salt, or to taste
For the Molokhia
- 5 cloves garlic, peeled
- 1 tablespoon dried coriander
- 1 small piece chili, optional
- 1 pound frozen molokhia leaves, thawed
- 3 cups chicken broth, from cooked chicken
- 1 tablespoon olive oil
For Garnish
- 1 lemon, cut into wedges
Instructions
- 1
Season the chicken pieces generously with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of paprika.
⏱️ 5 min
- 2
In a large pot, heat 1 tablespoon of olive oil over medium-high heat. Place the seasoned chicken pieces in the hot oil and sear until golden brown on all sides, about 3-4 minutes per side.
⏱️ 15 min
- 3
Add the half chopped onion, 4 peeled garlic cloves, 2 bay leaves, and 3 cardamom pods to the pot with the chicken.
⏱️ 2 min
- 4
Cover the chicken and aromatics with 8 cups of water and add salt to taste. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer until the chicken is tender and a rich broth has formed, about 45 minutes.
⏱️ 45 min
- 5
Once cooked, carefully remove the chicken pieces from the broth and set aside. Strain the broth and reserve it for both the rice and the molokhia.
⏱️ 3 min
- 6
In a separate medium pot, heat 1 tablespoon of olive oil over medium heat. Add the 1/4 cup of vermicelli and toast, stirring constantly, until it turns a golden brown color, about 2-3 minutes.
⏱️ 3 min
- 7
Add the 1 cup of rinsed rice to the pot with the toasted vermicelli. Pour in 2 cups of the reserved chicken broth and add 1/2 teaspoon of salt. Stir everything together.
⏱️ 2 min
- 8
Bring the rice mixture to a boil, then cover the pot, reduce heat to low, and simmer until all the liquid is absorbed and the rice is cooked and fluffy, about 15-18 minutes.
⏱️ 18 min
- 9
While the rice is cooking, prepare the 'tasha'. In a mortar and pestle, crush 5 peeled garlic cloves, 1 tablespoon of dried coriander, and the optional small piece of chili until a paste is formed.
⏱️ 5 min
- 10
In a clean pot, bring 3 cups of the reserved chicken broth to a simmer over medium heat. Add the 1 pound of thawed frozen molokhia leaves. Stir continuously until the molokhia has defrosted and is well combined with the broth, forming a smooth, thick soup.
⏱️ 10 min
- 11
In a small pan, heat 1 tablespoon of olive oil over medium heat. Add the prepared garlic, coriander, and chili mixture (tasha) to the hot oil. Fry the mixture until it turns golden brown and becomes very aromatic, about 2-3 minutes.
⏱️ 3 min
- 12
Carefully pour the hot, sizzling tasha directly into the simmering molokhia pot. Stir the molokhia well to incorporate the tasha. Ensure it is heated through but do not let it boil excessively, as this can change its texture.
⏱️ 2 min
- 13
Serve the prepared molokhia in individual bowls. Serve the fluffy vermicelli rice alongside, and place the cooked chicken pieces next to the rice and molokhia. Garnish with fresh lemon wedges.
Kitchen Tools
Nutrition Facts (per serving)
Egyptian Molokhia with Chicken & Vermicelli Rice
For the Chicken & Broth
- 2 pounds chicken pieces, such as drumsticks and thighs
- 1 tablespoon olive oil
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 onion, roughly chopped
- 4 cloves garlic, peeled
- 2 bay leaves
- 3 cardamom pods
- 8 cups water, enough to cover chicken
For the Vermicelli Rice
- 1 tablespoon olive oil
- 1/4 cup vermicelli, broken into small pieces
- 1 cup long-grain rice, rinsed
- 2 cups chicken broth, from cooked chicken
- 1/2 teaspoon salt, or to taste
For the Molokhia
- 5 cloves garlic, peeled
- 1 tablespoon dried coriander
- 1 small piece chili, optional
- 1 pound frozen molokhia leaves, thawed
- 3 cups chicken broth, from cooked chicken
- 1 tablespoon olive oil
For Garnish
- 1 lemon, cut into wedges
Instructions
- 1
Season the chicken pieces generously with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of paprika.
⏱️ 5 min - 2
In a large pot, heat 1 tablespoon of olive oil over medium-high heat. Place the seasoned chicken pieces in the hot oil and sear until golden brown on all sides, about 3-4 minutes per side.
⏱️ 15 min - 3
Add the half chopped onion, 4 peeled garlic cloves, 2 bay leaves, and 3 cardamom pods to the pot with the chicken.
⏱️ 2 min - 4
Cover the chicken and aromatics with 8 cups of water and add salt to taste. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer until the chicken is tender and a rich broth has formed, about 45 minutes.
⏱️ 45 min - 5
Once cooked, carefully remove the chicken pieces from the broth and set aside. Strain the broth and reserve it for both the rice and the molokhia.
⏱️ 3 min - 6
In a separate medium pot, heat 1 tablespoon of olive oil over medium heat. Add the 1/4 cup of vermicelli and toast, stirring constantly, until it turns a golden brown color, about 2-3 minutes.
⏱️ 3 min - 7
Add the 1 cup of rinsed rice to the pot with the toasted vermicelli. Pour in 2 cups of the reserved chicken broth and add 1/2 teaspoon of salt. Stir everything together.
⏱️ 2 min - 8
Bring the rice mixture to a boil, then cover the pot, reduce heat to low, and simmer until all the liquid is absorbed and the rice is cooked and fluffy, about 15-18 minutes.
⏱️ 18 min - 9
While the rice is cooking, prepare the 'tasha'. In a mortar and pestle, crush 5 peeled garlic cloves, 1 tablespoon of dried coriander, and the optional small piece of chili until a paste is formed.
⏱️ 5 min - 10
In a clean pot, bring 3 cups of the reserved chicken broth to a simmer over medium heat. Add the 1 pound of thawed frozen molokhia leaves. Stir continuously until the molokhia has defrosted and is well combined with the broth, forming a smooth, thick soup.
⏱️ 10 min - 11
In a small pan, heat 1 tablespoon of olive oil over medium heat. Add the prepared garlic, coriander, and chili mixture (tasha) to the hot oil. Fry the mixture until it turns golden brown and becomes very aromatic, about 2-3 minutes.
⏱️ 3 min - 12
Carefully pour the hot, sizzling tasha directly into the simmering molokhia pot. Stir the molokhia well to incorporate the tasha. Ensure it is heated through but do not let it boil excessively, as this can change its texture.
⏱️ 2 min - 13
Serve the prepared molokhia in individual bowls. Serve the fluffy vermicelli rice alongside, and place the cooked chicken pieces next to the rice and molokhia. Garnish with fresh lemon wedges.