Hearty Chicken & Barley Molokhia – Ready in 45 Minutes

Dried Molokhia with Chicken and Bulgur

(Hearty Chicken & Barley Molokhia – Ready in 45 Minutes)

Indulge in this hearty breakfast staple that blends the earthy flavor of dried molokhia, succulent chicken, and nutty bulgur in a zesty, lemon‑bright sauce. Perfect for a comforting family meal that feels both humble and special.

Ingredients

• 2.2 lb dried molokhia
• 2 whole chickens (≈ 5 lb each)
• 2 Tbsp fresh lemon juice
• 1 tsp sliced hot pepper
• ½ Tbsp minced garlic
• 2 Tbsp vegetable oil
• Salt and freshly ground black pepper, to taste
• Pinch ground cloves
• Pinch ground cardamom
• 14 oz bulgur wheat
• ¼ cup finely chopped onion
• 1 Tbsp ground cumin
• 1 Tbsp chopped fresh coriander
• 1 tsp ground turmeric
• 1 tsp ground cinnamon
• 1 tsp paprika
• 1 tsp vegetable oil (for bulgur filling)
• 3 Tbsp vegetable oil (for garlic sauce)
• ½ Tbsp minced garlic (for sauce)

Instructions

1. Gather all ingredients, measuring them out and setting them aside.
2. Prepare the bulgur stuffing: In a mixing bowl combine bulgur, chopped onion, 1 tsp oil, cumin, coriander, turmeric, cinnamon, paprika, salt, and pepper. Mix until everything is evenly coated.
3. Stuff each chicken with the bulgur mixture, then tie the legs together with kitchen string to keep the filling intact during cooking.
4. Sear the stuffed chickens in a large pot over medium heat with 1 Tbsp oil until each side is golden brown. Add enough water to fully cover the chickens, bring to a boil, then reduce to a simmer and cook, covered, for about 20 min.
5. Extract the chicken, remove the string, and set it aside. Strain the cooking liquid, reserving the broth for the molokhia.
6. Heat 2 Tbsp oil in a deep saucepan. Add minced garlic and the hot pepper slices, sautéing until fragrant.
7. Liquefy the broth: Pour the reserved chicken broth into the saucepan and bring it to a rolling boil.
8. Add the dried molokhia, stirring to prevent clumping. Cook for 2–3 min until the leaves soften slightly.
9. Season with lemon juice and simmer for another 5 min.
10. Prepare the garlic sauce: In a small skillet heat 3 Tbsp oil, stir in ½ Tbsp minced garlic until crisp and golden.
11. Combine the garlic sauce with the molokhia, stirring to coat the leaves evenly.
12. Plate the chicken atop the molokhia and serve immediately, perhaps with a side of fresh flatbread or rice.

Nutrition (per serving)

~350 kcal | 25 g protein | 30 g carbohydrates | 12 g fat

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