How to cook Molokhia with chicken

Molokhia 
Molokhia meal is one of the most famous meals in the Arab countries in general, as the method of preparation varies from country to country, and for this we will present you a dish Molokhia chicken, in various ways prepared.

How to cook Mallochia (Fresh) with chicken 
Ingredients 
Molokhia dry by two hundred grams (quarter kilogram). A medium-sized chicken, one thousand two hundred grams. Ten cloves of garlic. Half a cup of vegetable oil. A grain of tomatoes cut into four sections. A grain of lemon. Pepper and salt can be customized. A tablespoon of cloves. A tablespoon of cardamom. Two teaspoons of coriander. 2 tablespoons of pepper molasses. Lumi (dried acid). Tablespoon of brown pepper (love).

How to prepare 
Place the dry mallow in hot water, for no more than half an hour, and then wash the mallow well water and squeeze. Clean the chicken well, then put it in the cooking pot submerged with water, over high heat boil, and then remove the foam that floats on the surface of the pot, add the spices, and cut the tomatoes, and leave it for forty-five minutes. Drain the chicken from the stock or water after it is cooked, and put in the oven to brown.

Put the oil in another bowl and add the minced garlic and coriander, and pepper molasses with mallow, and stir them well. Add the chicken mixture gradually, until the mallow is covered in it, and leave on medium heat until cooked. After the mallow and the roasted chicken are cooked, add the lemon juice to the mallow, serving them with a rice dish or bread.

How to cook chicken mallow 
Ingredients 1 kg of ground mallow. Kg of chicken thigh. Six cloves of chopped garlic (mashed). Two tablespoons of obesity. Vibrio of chopped coriander. Salt, quantity to taste and desire.

Boil the chicken after cleaning it, and leave it temporarily. Immerse the mallow in a bowl full of water, for five minutes of time, then soak the mallow for two or three times until it is tender, then drain it from the water. Put one tablespoon of margarine in the cooking pot, add half of the mallow, transfer and stir well, then add the rest of the quantity with another margarine gradually after completing the frying process. Add the finely chopped garlic and salt with a little chicken broth, and simmer. Add the mallow a little broth every seven minutes until tender. Add the coriander with stirring well before extinguishing the fire on the mallow, and after the cooking is finished and the meal is cooked, pour the mallow in the serving dish and garnish with chicken.

Some observations of this method do not move the mallow during the onset of maturation, so as not to become sticky filaments. Try not to increase the length of soaking mallow in the water too much, to avoid the appearance of the mallow viscosity.