Molokhiya with grilled chicken

This molokhiya by Monzir Hamdin is inspired by Egyptian and Sudanese versions of this dish and is a frequently enjoyed family meal in the Middle East. Named after the leafy green vegetable molokhiya (a type of jute plant with edible leaves) that features in the stew, this dish is often served with steamed rice or bread on the side.

Credit: Jiwon Kim

• serves

  4

• prep

  15 minutes

• cook

  45 minutes

• difficulty

  Mid

Ingredients

• 60 g Agashe spice blend
• Salt
• 2 tsp ground cumin
• 2 tsp salt
• 2 green chillies, roughly chopped
• 400 g frozen, minced molokhiya
• 4 tbsp roughly chopped coriander leaves
• 3 tbsp roughly chopped flat-leaf parsley leaves
• Cooked basmati rice, to serve
• Salad leaves, to serve

Chicken broth 

• 2 tbsp extra virgin olive oil
• 2 tbsp ghee
• 1 brown onion, finely chopped
• 2 tbsp finely chopped garlic
• 1½ tbsp salt
• 1 tbsp black pepper
• 1 tbsp Vegeta stock powder
• 1 kg chicken wings
• 3 cups (750 ml) water

Resting time: 10 minutes

Marinating time: 15 minutes

Instructions

1. To make the chicken broth, in a large, heavy-based saucepan, heat the oil and ghee. Add the onion and garlic and cook, stirring, until fragrant and golden-brown. Stir in the salt, pepper and Vegeta stock powder, followed by the chicken wings and the water. Bring to the boil, then reduce the heat and lightly simmer for 15-20 minutes, or until the chicken is just cooked through. Using tongs, remove the chicken to a baking tray lined with baking paper and set aside. Pour off half the chicken broth to a large jug and use in another recipe, reserving the remaining chicken stock in the saucepan.
   
2. Preheat the oven to 220˚C on the grill setting. Sprinkle the chicken wings with the Agashe spice blend and a generous pinch of salt, then grill for 5 minutes, before turning and grilling for a further 5 minutes, until crisp.
   
3. To finish the molokhiya, return the saucepan with half the chicken broth to a medium heat. Stir through the cumin, salt, chillies, frozen molokhiya and herbs and cook, stirring occasionally, for 15 minutes, or until thickened. Season to taste and adjust to your preference.
   
4. Serve the molokhiya with rice and salad on the side.

Photography by Jiwon Kim.

Want more from The Cook Up? Stream all the seasons here and for free at SBS On Demand.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.