EGYPTIAN MULUKHIYAH/MOLOKHIA RECIPE MADE W/ CHICKEN | MUHAMMED THE EGYPTIAN COOK

🇪🇬 Egyptian Mulukhiyah Recipe

INGREDIENTS:
✔️ 1 whole chicken
✔️ 1 yellow onion
✔️ water
✔️ 1 tsp salt
✔️ 1 tsp black pepper
✔️ 8 cardamom
✔️ 4 cloves
✔️ 6 tsp unsalted butter
✔️ 1 cup vermicelli
✔️ 1 cup long grain rice
✔️ 2 garlic heads
✔️ 28 oz mulukhiyah
✔️ olive oil
✔️ water

COOKING INSTRUCTIONS:
STEP 1: Make the chicken broth. Combine one whole chicken, one yellow onion, salt, black pepper, cardamom, cloves, and water. Use a spice cage for the cardamom and cloves for easy removal. Water level should be above the chicken in the pot. Bring to a boil. Cook for 30 minutes.

STEP 2: Prepare the roz bi shareya (wice with vermicelli). Melt 2 tsp of butter. Stir in the vermicelli and let it brown. Mix in the rice and let it sit for about one minute. Add water. Water level should be about 1/2" above the rice level. Bring to a boil then immediately turn heat to low. Cook for 45 minutes.

STEP 3: Prepare the garlic. Mulukhiyah requires a lot of fresh garlic. Peel and dice/blend two garlic heads.

STEP 4: Remove the chicken, onion, and spice cage from the broth. Stir in the mulukhiyah. Mulukhiyah requires frequent stirring over medium heat. Do not let it reach a boil or else it will scorch the mulukhiyah.

STEP 5: Use 2 tsp. butter to brown the garlic. Then use a ladle to pour mulukhiyah into the garlic's pan so that it slides right into the mulukhiyah's pot. Set the lid on the pot and turn off the heat.

STEP 6: Clean up the chicken and fry it over a butter and olive oil blend.

Enjoy!

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