ملوخية مع بودرة مرق الدجاج ماجي®

تجهيز

• 1
  Heat 2 liters of water and Maggi® Chicken Stock Powder in a stock pot and stir till thoroughly mixed. Add cardamom pods and chicken breast and bring it to a boil. Cover and allow it to simmer on low heat for 6-10 minutes or till the chicken is cooked.
• 2
  Remove the chicken onto a roasting pan and transfer it to the oven. Let the chicken roast on high heat for 10-20 minutes or until golden brown.
• 3
  Set the broth aside to cool.
• 4
  Blend the chopped molokhia leaves with water to reach a thick and even consistency.
• 5
  Melt butter in olive oil in a pot and add chopped garlic, blended molokhia leaves and broth. Stir well and simmer on low heat for 1-2 minutes. Set aside to cool.
• 6
  Melt butter in olive oil and add vermicelli. Sauté until the vermicelli turns light brown. Add the rice and stir for 1 minute. Pour in the broth and add salt to taste. Bring to a boil and then simmer on low heat till the rice and vermicelli are cooked. Set aside to cool.
• 7
  Melt butter in a skillet and sauté the chopped onions till they are caramelized.
• 8
  Garnish the molokhiya with the sautéed onions.
• 9
  Serve with roasted chicken, cooked rice with vermicelli. Garnish with coriander leaves.