Mloukhieh (ملوخية) — Lebanese Jew’s Mallow Stew with Chicken and Lemon

• 1200 gwhole chicken, cut into 8 pieces (skin removed for a cleaner broth)
• 150 gyellow onion (halved)
• 80 gcarrot (cut into large chunks)
• 60 gcelery stalk (cut into large chunks)
• 1 leafbay leaf
• 0.5 tspground cinnamon
• 0.5 tspground allspice
• 9 gfine sea salt
• 1800 mlwater
• 400 gfrozen minced molokhia (Jew’s mallow leaves) (thawed)
• 1200 mlchicken broth (from cooking the chicken) (strained)
• 2 tspcoriander, ground (Lebanese-style uses coriander heavily)
• 30 ggarlic cloves (about 10 cloves, finely minced)
• 45 mlextra-virgin olive oil
• 20 gfresh cilantro (finely chopped)
• 60 mlfresh lemon juice (about 2 lemons)
• 360 gwhite rice, uncooked (yields about 6 cups cooked)
• 60 gvermicelli noodles (broken into 2–3 cm pieces)
• 2pita bread (cut into bite-size squares)

Instructions

1. 1

   Make the chicken broth by placing the chicken pieces in a pot with the onion, carrot, celery, bay leaf, cinnamon, allspice, salt, and water. Bring to a boil, then reduce to a steady simmer and skim foam for the first 10 minutes to keep the broth clear.

2. 2

   Simmer the chicken gently until the thickest pieces are cooked through and tender, about 40–45 minutes. Transfer the chicken to a tray to cool slightly, then strain the broth and measure out 1200 ml for the stew.

3. 3

   While the chicken cools, pull the meat from the bones and tear it into large bite-size pieces. Keep the shredded chicken covered so it stays moist, and discard the skin and bones.

4. 4

   In a clean pot, warm 1200 ml of the strained chicken broth over medium heat until steaming. Whisk in the thawed minced molokhia gradually so it disperses evenly, then bring it just to a gentle simmer.

5. 5

   Cook the molokhia at a low simmer for 12–15 minutes, stirring every 2 minutes to prevent sticking and to develop a smooth, silky texture. Keep the heat moderate; a hard boil can dull the green color and make the stew taste flat.

6. 6

   Prepare the garlic-coriander tempering by heating the olive oil in a small skillet over medium heat. Add the minced garlic and ground coriander and cook for 60–90 seconds, stirring constantly, until fragrant and just turning pale golden.

7. 7

   Immediately stir the chopped cilantro into the skillet for 10 seconds, then pour the hot tempering into the simmering molokhia. Stir well and cook 3 minutes more so the garlic-coriander flavor blooms throughout the stew.

8. 8

   Add the shredded chicken to the pot and simmer gently for 5 minutes to warm it through and let the flavors marry. Turn off the heat, then stir in the lemon juice and the final measured salt so the citrus stays bright.

9. 9

   Cook the rice using the absorption method by rinsing the rice until the water runs mostly clear, then combining it with 720 ml water and 4 g salt in a pot. Bring to a boil, cover, reduce to low, and cook 14 minutes; rest 10 minutes off heat before fluffing.

10. 10

    For optional toppings, toast the vermicelli in 15 ml olive oil over medium heat until deep golden, about 3–4 minutes, stirring constantly. Crisp the pita squares with 15 ml olive oil in a skillet or oven until crunchy, then serve the mloukhieh over rice with toppings and extra lemon wedges.