Melokhie (with chicken)

INGREDIENTS NEEDED:

•           500g  of fresh or dry melokhia leaves

•           1 whole chicken, cleaned and cut into 6 pieces

•           1 cup of chopped onion

•           1 cup fresh coriander, finely chopped

•           1 cup of fresh garlic roughly chopped

•           1 tbsp of finely chopped green chili( seeded)-as desired

•           1 tsp of black pepper

•           ½ cup of lemon juice

•           1 tbsp of salt

•           ½  cup  of oil

•           1 cinnamon stick

•           1 bay leave

•           1 tsp of whole gloves

•           1 tsp of  whole cardamom

•           8 cups of water

PREPARATION:

•           In a pot, sear chicken in 1 tsp of oil skin side down, until golden brown. Place in cinnamon stick, bay leave, whole gloves and cardamom, then pour water  and cook on medium heat  for 1 hour  make stock for Melokhie

•           If using dry melokhia leaves, rehydrate in water for 20 minutes, then place into a large pot  with water ( 6-8 cups) and cook for 1 hour while constantly turning then drain water.  OR after rehydration remove access water completely and fry 1 cup at a time in 1 tbsp of oil for 10 minutes each patch.

•           If using fresh melohkia leaves wash and rinse then fry in small patches and place side

•           Once your done, using the same pot, sauté garlic, onions coriander and chili in 2 tbsp of oil for 5 minutes on medium heat, then mix in fried melokhia and lemon juice and cook for another 5 minutes..

•           Remove chicken from stock and set aside to cool, and then pour stock over melokhia making sure you remove all other stuff inside the stock.

•           Cover pot and cook over low heat for 1 hour or until melokhia is tender.  Remove and serve hot aside Lebanese rice and lemon wedges.

•           Remove skin and bones from chicken and garnish

Butheina  Al-Nounou