MLUKHIYEH, JUTE MALLOW STEW
This Middle Eastern stew is every Palestinian child’s favorite dish! It is soupy, tangy and garlicky and is usually served over rice.
INGREDIENTS
800g (2 frozen bags) of mlukhiyeh/jute mallow leaves, minced or finely chopped
1 whole chicken with skin, bone-in, cut into pieces
1 teaspoon white vinegar
1 onion, sliced
1 tomato, whole
8 garlic cloves, minced (divided)
4 garlic cloves, cut in half
4 tablespoons coriander, minced
Juice of one lemon
3 tablespoons olive oil
Salt and pepper, to taste
PREPARATION
1. Saute sliced onions and minced garlic over high heat. Generously season chicken parts with salt and pepper, then once onions are softened and fragrant, add the chicken parts and sear on both sides.
2. Add water or stock over the chicken, until they are submerged, then add 1 teaspoon of white vinegar and a dash of salt.
3. Bring to boil then lower the heat to medium, and cook for about 40 minutes. Once the chicken is fully cooked, remove it from the pot and set aside. You can choose to shred the chicken and add it back to the pot, or leave it whole with bones.
4. Add the mlukhiyeh leaves to the same water (stock) used to cook the chicken, and increase the heat to bring the leaves to boil for about 10 minutes, stirring to thaw completely. Add the whole tomato at this point, and season with more salt.
5. While the leaves are boiling, white foam might rise to the surface of the pot. Using a spoon, remove the foam.
6. Add the lemon juice, stir to combine, then cover pot and allow to simmer for an additional 15 minutes over low heat.
7. Meanwhile, in a small pan, add the rest of garlic (both minced and halved) and fry with the coriander and olive oil, until fragrant.
8. Add the garlic, coriander and oil mix over the mlukhiyeh, give one last quick stir, and remove from heat.
9. You can add the chicken back into the pot of mlukhiyeh, or leave it on the side. Or you could also shred the chicken before adding it to the mlukhiyeh stew. Alternatively, you could also choose to roast the chicken in the oven for about 25 to 30 minutes to get a nice golden and crispy skin.
10. Serve with a side of short-grain rice and some lemon wedges for those who like their mlukhiyeh extra tangy like me.
