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Archive for the ‘Entrees’ Category

Molokhiya

Posted in Entrees on July 25, 2010| 2 Comments »


There are many ways to prepare Molokhiya. This is one I really enjoyed. It was given to me by my friend Khadiga . So here is the recipe.

Just a few facts. Molokhiya (or Mulukhiya) are Mallow leaves from the famly of the mint (also known as Jute). It is high in Vitamin C, protein, beta-carotene, calcium and iron. The brand I like to use is BASMA which is available in Middle Eastern stores –you want to get FROZEN MINCED MOLOKHIYA for this recipe. MAKE SURE you keep it frozen AT ALL TIMES. Once you defrost/thaw it before using, it loses its beautiful green color.

You will need:
1) 2 frozen bags of Molokhiya
2) 2 chiken bouillon (I use Maggi chicken cubes)
3) 2-3 boneless, skinless chicken breasts cut into cubes (you can use any part of a chicken you like)
4) 1 big onion diced
5) five cloves of garlic minced
6) 1 tsp of coriander (best to buy the coriander whole, roast them and grind them–for maximum flavor)
7) salt (but be careful as the Chicken Bouillon is usually salty, so use sparingly IF you need to)
8) whole can of 6oz tomato paste
9) 1 cup of water
10) 2 tblsp of Olive Oil

All cooked on medium heat. Sautee the onions in the olive oil until golden brown, add the garlic and sautee. Add the chicken bouillon and sautee for 1 min and add the coriander and sautee for another minute or so.
Add the chicken and cover and let cook for about 4 minutes or until the chicken is cooked through. Add 1 cup water and cover and let cook for another 4-5 minutes. DO NOT ADD MORE WATER AS YOUR MOLOKHIYA WILL BECOME RUNNY.

Then add the frozen molokhiya (do not thaw) into the mixture. ALSO DO NOT COVER or else it will lose its elasticity.

Once the Moilokhiya has melted and mixed in with the rest of the mixture in the pot, let it boil for 2 minutes (DO NOT OVER BOIL Molokhiya it will lose its elasticity).

Add the tomatoe paste and when it is well incorporated turn off the heat and serve immediately with white rice or bread.

My addition:

I sautee 4 cloves of minced garlic and about 3 tablespoons of finely chopped cilantro in oilve oil–just until the garlic turns yellow and the cilantro wilts. Then i pour it onto the finished Molokhiya. It adds more flavor. Enjoy.

This is by far my most favorite dish.

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Stuffed Green Peppers and Chicken

Posted in Chicken on July 25, 2010| Leave a Comment »


You will need:
1) 4 green bell peppers (the smaller the better-but these are usually hard to come by except if you get them at the farmer’s market or an organic food store)
2) 2 chicken breasts cut into cubes [I used bone in for flavor]
3) 1 large onion finely chopped
4) 1 green chillie or jalapeno grated
5) 2 cloves garlic minced
6)2 tblsp of finely choppoed cilantro
7) 1 and 1/4 tsp and a half of cumin
8) 1 and 1/4 tsp and a half of coriander
9) 1/2 tsp of ground cinnamon
10) 1/2 tsp of curry powder (of less if you do not like it as spicy)
11) sprinkle of black pepper
13) sprinkle of red chillie powder (optional)
13) salt to taste
14) 2 tblsp of tomato paste
15) 1 cup of rice, washed (1/4 of a cup for each bell pepper, if they are smaller then less)
16) 1 tblsp of lemon or lime.
17/ 3 tblsp of olive oil

First, you will stuff the bell pepper with the rice mixture that is made up of the rice, lemon, 1/4 tsp cumin and 1/4 tsp of coriander, 1/4 ts of ground cinnamon and salt mixed well. About 1/4 cup of rice goes into each bell pepper. Arrange them on an oven dish or in a pot that you can place in the oven.

Then to make the chicken sauce, sautee the onins in the olive oil and add the garlic and once it is all browned add the chicken for about 10 minutes. Add the Jalapeno and the rest of cumin, coriander, and ground cinnamon and the curry powder and let cook for 5 minutes. Then add the tomato sauce and 2 cups of water. Add salt to taste.

Then pour this mixture onto the dish with the stuffed bell peppers. Sprinkle the black pepper and red chilly powder on top and cover the pot or the oven dish with foil and place in the oven at preheated oven of 350 degrees for an hour or until the rice is cooked through, and the sauce is thickened.

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