How to make it
5 steps. Take it one step at a time.
Combine chicken pieces, water, onion, salt, and pepper
In a large pot, combine chicken pieces, water, onion, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes until chicken is tender. Skim off any foam that rises to the surface.
40 minRemove the chicken and onion from the pot
Remove the chicken and onion from the pot. Strain the broth to ensure it is clear. Return about 1 liter (approximately 4 cups) of broth to the pot. Keep the chicken warm on a side plate.
Bring the strained broth
Bring the strained broth to a gentle simmer. Add the minced Mulukhiyah leaves and whisk thoroughly to ensure no clumps remain. Simmer for only 2-3 minutes; do not let it come to a rolling boil or the leaves will sink.
3 minIn a small frying pan, melt the ghee
In a small frying pan, melt the ghee over medium heat. Add the minced garlic and sauté until fragrant and lightly golden. Add the ground coriander and continue to sauté for 1 minute until deeply aromatic and golden brown.
2 minImmediately pour the hot garlic and coriander mixture
Immediately pour the hot garlic and coriander mixture (the Tasha) over the Mulukhiyah stew. Traditionally, you should make a 'gasp' of air as you pour! Stir gently and serve immediately with the cooked chicken and white rice.
A little kitchen wisdom
The secret to a perfect Mulukhiyah is the 'Tasha' (the garlic and coriander sauté). Never boil the Mulukhiyah for too long after adding the leaves, or it will separate and lose its bright green color.
