Mloukhiyeh by @louloukitchen_

1h20

4 servings

🍗

3

Chicken thighs

🧄

3 cloves

Garlic

🌿

1 bunch

Coriander

🍋

1

Lemon

🍚

190 g

Rice

🍝

120 ml

Vermicelli

💧

360 ml

Water

🧈

Butter

🍃

300 g

Dried jute leaves

🥬

1 stalk

Celery

🍲

1

Chicken stock cube

🥕

1

Carrot

🫙

Cloves

🫒

Olive oil

🫙

Turmeric

  1. Soak
    • Dried jute leaves (molokhia)
    • Water

    Soak the dried jute (corete) leaves in water for 30 minutes.

  2. Sear
    • Chicken thighs
    • Butter
    • Garlic

    Meanwhile, sear the chicken thighs in a saucepan with a little butter or oil, add 2 cloves of garlic, the carrot, celery, cloves and the stock cube, then add water to cover.

  3. Cook

    Skim the broth while it cooks for 30 minutes, then strain the broth and set it aside.

  4. Shred
    • Chicken thighs
    • Olive oil
    • Turmeric

    Shred one chicken thigh and set it aside; place the other two thighs in the oven with a drizzle of olive oil and turmeric for 15 minutes at 200 degrees.

  5. Rinse
    • Dried jute leaves (molokhia)
    • Water

    Rinse the jute leaves.

  6. Chop
    • Coriander
    • Garlic
    • Lemon

    Finely chop the coriander and saute it with some fat, 2 cloves of garlic and the lemon juice, then add the jute leaves and the chicken broth; let it cook for 20 minutes.

  7. Mix
    • Chicken thighs

    Add the shredded chicken and mix well.

  8. Cook
    • Vermicelli
    • Butter
    • Rice

    Cook the rice by first sauteing the vermicelli for 2 minutes in butter, then add the rice and one and a half times the rice volume in water; cover and let it cook.

  9. Plate

    Plate the dish.

Mloukhiyeh by @louloukitchen_

1h20

4 servings

🍗

3

Chicken thighs

🧄

3 cloves

Garlic

🌿

1 bunch

Coriander

🍋

1

Lemon

🍚

190 g

Rice

🍝

120 ml

Vermicelli

💧

360 ml

Water

🧈

Butter

🍃

300 g

Dried jute leaves

🥬

1 stalk

Celery

🍲

1

Chicken stock cube

🥕

1

Carrot

🫙

Cloves

🫒

Olive oil

🫙

Turmeric

Preparation Steps

  1. Step 1/9

    Soak the dried jute (corete) leaves in water for 30 minutes.

    Dried jute leaves (molokhia)
    💧Water

  2. Step 2/9

    Meanwhile, sear the chicken thighs in a saucepan with a little butter or oil, add 2 cloves of garlic, the carrot, celery, cloves and the stock cube, then add water to cover.

    🍗Chicken thighs
    🧈Butter
    🧄Garlic
    🥕Carrot
    🥬Celery
    🫙Cloves
    🍲Chicken stock cube
    💧Water
    🍲Saucepan

  3. Step 3/9

    Skim the broth while it cooks for 30 minutes, then strain the broth and set it aside.

    🥄Skimmer
    🧺Strainer
    🍲Saucepan

  4. Step 4/9

    Shred one chicken thigh and set it aside; place the other two thighs in the oven with a drizzle of olive oil and turmeric for 15 minutes at 200 degrees.

    🍗Chicken thighs
    🫒Olive oil
    🫙Turmeric
    🍳Baking tray

  5. Step 5/9

    Rinse the jute leaves.

    Dried jute leaves (molokhia)
    💧Water

  6. Step 6/9

    Finely chop the coriander and saute it with some fat, 2 cloves of garlic and the lemon juice, then add the jute leaves and the chicken broth; let it cook for 20 minutes.

    🌿Coriander
    🧄Garlic
    🍋Lemon
    Dried jute leaves (molokhia)
    🔪Knife
    🪵Cutting board
    🍲Pot

  7. Step 7/9

    Add the shredded chicken and mix well.

    🍗Chicken thighs
    🍲Pot

  8. Step 8/9

    Cook the rice by first sauteing the vermicelli for 2 minutes in butter, then add the rice and one and a half times the rice volume in water; cover and let it cook.

    🍝Vermicelli
    🧈Butter
    🍚Rice
    💧Water
    🍲Pot

  9. Step 9/9

    Plate the dish.

Composition

Ingredients

Types

Meat, Vegetables, Herbs, Fruits, Grains, Pasta, Liquids, Dairy, Spices, Oils

Ingredients

Chicken thighs, Garlic, Coriander, Lemon, Rice, Vermicelli, Water, Butter, Dried jute leaves, Celery, Chicken stock cube, Carrot, Cloves, Olive oil, Turmeric

Notes

Water (for cooking the rice), Butter (a little), Dried jute leaves (dried corete leaves, bought at Delice d'Orient Paris 15, molokhia), Cloves (a few), Olive oil (a drizzle, for roasting the chicken), Turmeric (for roasting the chicken)

Allergens

Gluten, Milk, Celery

Dietetics

Dietary regimen

High-Protein, Egg-Free, Nut-Free, Sugar-Free

Calories

520 kcal

Macro nutrients

Protein: 32g, Carbohydrates: 48g, Fat: 22g, Fiber: 4g, Sugars: 2g

Nutritional Information

Minerals

Iron: 4mg, Calcium: 120mg, Potassium: 600mg, Sodium: 780mg

Vitamins

Vitamin A: 350µg, Vitamin C: 20mg, Vitamin K: 250µg, Folate: 60µg

Preparation

Time Information

Preparation

30 minutes

Cooking

50 minutes

Overall

1 hour 20 minutes

Difficulty

Level

Hard (3/4)

Steps

9 steps

Equipments

Utensils

Saucepan, Strainer, Knife, Cutting board, Skimmer, Baking tray, Pot

Appliances

Oven, Stove

Type

Type

Type Of Dish

Main Course

Occasions

Family Gathering, Everyday

Origin

Source

Platform

instagram

Original Creator

@louloukitchen_

Origin

Cuisine

Lebanese, Middle Eastern

Geographic

Lebanon, Middle East

Various

Aspect

Texture

Saucy, Tender, Fibrous

Flavors

Garlicky, Citrusy, Savory, Earthy, Herby

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

fridge : 3 days (in an airtight container,cool within 2 hours of cooking), freezer : 2 months (in an airtight container,best frozen without the rice)