For non Arab Readers, Mlukhiyyeh is popular all around the Middle East; made of Nalta Jute Leaves and usually served with Chicken & Rice. Everyone will assume it’s hard to make but it is actually very easy!
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves: 2 HUNGRY people
- 800 g Chopped Mlukhiyye Frozen Bags
- 1 Onion
- 2 Bay Leaves
- 10 cups of Water
- 2 Cardamom Seeds
- 1 Tomato, chopped into 4 pieces
- 2 Maggi Chicken Bouillon
- Salt & Pepper
- 1 Full Chicken 1.2 Kg, cut into pieces
- 3 Potatoes
- Vegetable Oil
- 1 Lemon
- 12 Garlic Cloves + 2 cloves for chicken (total 14)
- Bunch of Coriander
- 2 tbsp 7 Spices
- Salt & Pepper
- Preheat over to 180 C
- In a deep pot, place the water, cardamom, bay leaves, chicken and onion over medium heat. Leave it for 20 minutes. (season with salt & pepper)
- 20 minutes later, remove the chicken and set aside. Drain the chicken stock and refill in the pot.
- Add the Mlukhiyye, the tomato, the chicken bouillon, salt and pepper to the chicken stock. Let it boil.
- In a separate pan, fry the garlic and the coriander until brown. Add to the Mlukhiyye when boiling.
- Keep the Mlukhiyye over the heat until it’s dense and thick.
- Meanwhile, cut the potatoes into circular pieces.Deep fry vegetable oil until half cooked.
- Prepare chicken sauce by adding juice of 2 Lemons and 2 minced garlic cloves.
- Place the potatoes and chicken in a pan. Season with salt, pepper and 7 spices then drizzle sauce on top.Cover and place in preheated oven (180 C) for 25 minutes. Then uncover and cook for another 7 minutes until crispy.
- Serve with Rice 🙂 Enjoy!