Ingredients
1 kilogram of mulukhieh leaves
½ cup vegetable oil (Mazola)
2 whole chickens
1 ½ liters of water
2 onions, quartered
1 tbsp. black peppercorns
3 cinnamon sticks
1 tsp. salt, plus more to taste
4 tsp. unsalted butter
2 onions, finely chopped
6 garlic cloves, sliced
1 bunch fresh coriander, chopped
3 tbsp. dry coriander
6 garlic cloves, crushed
3 to 4 cups chicken stock
ONION VINEGAR SAUCE
1 onion, diced
½ cup lemon juice or
1 cup red vinegar, divided
Instructions
Begin by sorting, washing, and drying the mulukhieh leaves thoroughly. Heat 1/4 vegetable oil in a pot over medium heat, then add half of the mulukhieh leaves and fry until soft. Remove from the pot and set aside. Repeat with the remaining leaves. In a separate pot, bring 1 ½ liters of water to a boil. Add the whole chickens, quartered onions, black peppercorns, cinnamon sticks, and 1 tsp of salt. Boil until the chickens are tender, then remove from the pot and strain the stock. Shred the chicken into medium pieces. In a new pot, combine 1/4 vegetable oil with butter and heat for a while. Add the chopped onions, sliced garlic, and fresh coriander. Fry for about one minute before adding the dry coriander and crushed garlic. Stir well. Incorporate the fried mulukhieh into the pot, then pour in 2 cups of the chicken stock and add the shredded chicken. Cover and cook for 30 minutes on medium-low heat. Add 2 tbsp of lemon juice. Add an additional 1 to 2 cups of chicken stock and let it cook for another 20 minutes. Adjust the salt to taste and cook uncovered on lower heat for a final 30 minutes. Stir slowly every 10 minutes. Add 1 cup of stock if needed. Serve the mulukhieh with Egyptian rice cooked with vermicelli. ONION VINEGAR SAUCE For the onion vinegar sauce, mix together the diced onion with lemon juice or diced onion with red vinegar. This sauce can be served alongside the mulukhieh. NOTE If the mulukhieh is frozen, follow the same recipe starting at step 4.
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