Lebanese Mloukiya

A recipe video created in collaboration with Recipes for Ramadan. Mloukiya Recipe:For Stockstick of celerybrown onioncarrot6 whole cloves10 x Allspice wholec...

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Begin by making your stock. In a large pot, place whole chicken and cover with plenty of water. Bring to the boil & take off heat. Discard water & rinse pot. This gets rid of any initial impurities.

Step 2

Place the chicken back in the pot. Add remaining stock ingredients to the pot & again cover with plenty of water. Bring to the boil & then reduce heat to a simmer. Allow to simmer for 60 minutes.

Step 3

Once the stock is ready, remove chicken & once cool enough to handle remove meat off the bone & shred to bite size pieces. Set aside.

Step 4

Strain chicken stock to be used in mloukiya. Discard spices & veg used in the stock as well as chicken bones.

Step 5

To make the mloukiya, start by finely chopping the coriander leaves & garlic cloves. I usually use a food processor.

Step 6

Add oil to a large pot. Add the sliced onion & saute for a few minutes as it starts to become translucent. Add the coriander & garlic. Cook for a further 5 minutes. Now add the washed & prepared mloukiya leaves. Cook this off with the onion, coriander & garlic for about 15 minutes, stirring occasionally.

Step 7

Add the stock, ground coriander, chilli flakes & salt. Allow to simmer for another 1 hour.

Step 8

Return shredded chicken to pot & mix through.

Step 9

Serve warm with rice, a good squeeze of lemon & more chilli flakes.

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