Molokhia Bil Dajaj

Ingredients

• 400 g Chicken Thigh
• 400 g Molokhia Leaves
• 1 pcs Onion
• 4 pcs Garlic
• 2 tsp Ground Coriander
• 1 tsp Cumin
• 750 ml Chicken Stock
• 1.3333333333333333 tbsp Ghee
• 1.3333333333333333 tbsp Olive Oil
• 1.1666666666666667 tbsp Kosher Salt
• 1.25 tsp Black Pepper
• 1 pcs Lemon
• 2 tbsp Parsley
• 180 g Long Grain Rice
• 360 ml Water

Method

1. Pat {chicken_thigh} dry so it browns instead of steams, then season all over with {kosher_salt}, {black_pepper}, and a little {cumin}.
2. Heat {olive_oil} in a heavy pot over medium-high heat. Sear {chicken_thigh} without crowding until deeply golden on both sides, about halfway to cooked through, building a flavorful base.
3. Lower to medium heat, add {onion}, season with a little more {kosher_salt}, and sweat until softened and translucent. Pour in {chicken_stock}, bring to a gentle simmer, then cover and cook until {chicken_thigh} is tender and cooked through to at least 165°F.
4. Rinse {long_grain_rice} until the water runs mostly clear. In a saucepan over medium heat, combine {long_grain_rice}, {water}, a pinch of {kosher_salt}, and a small spoon of {ghee}, then bring to a boil. Cover, reduce to low, and steam until tender and fluffy.
5. Lift out {chicken_thigh} and shred into large pieces. Return the meat to the pot and discard the softened {onion} if you want a smoother broth.
6. Bring the broth to low heat and stir in {molokhia_leaves}. Season with {kosher_salt} and a little {black_pepper}, stirring gently for a few minutes until silky and fully heated through. Do not boil hard or the texture can turn ropey.
7. In a small pan over medium heat, melt {ghee}, add {garlic}, then bloom {ground_coriander} for a few seconds until the garlic turns lightly golden and intensely fragrant. Pull it immediately so it does not burn.
8. Pour the sizzling {ghee}, {garlic}, and {ground_coriander} mixture straight into the {molokhia_leaves} broth, cover briefly to trap the aroma, then uncover and brighten with {lemon}.
9. Spoon {long_grain_rice} into warm bowls, ladle over the {molokhia_leaves} and {chicken_thigh}, then finish with {parsley} and a light drizzle of {olive_oil} for freshness and sheen.