Molokhia with MAGGI® Chicken Stock Powder
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Brand
Calories 446.513 kcal
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Ingredients
- 10 g Coriander Leaves
- 5-6 Cardamom Pods
- 40 g MAGGI® Powder Chicken Bouillon
- 20 ml Olive Oil
- 60 g White Chopped Onion
- 75 g Chopped Garlic
- A pinch Black Pepper
- 75 g Vermicelli
- 770 g Molokhia
- 470 g Cooked White Rice
- 3 L Water
- 770 g Chicken Breast
- 70 g Butter
- 12 g Salt
Preparation
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1Heat 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.
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2Remove 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.
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3Set the broth aside to cool.
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4Blend the chopped molokhia leaves with water to reach a thick and even consistency.
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5Melt 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.
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6Melt 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.
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7Melt butter in a skillet and sauté the chopped onions till they are caramelized.
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8Garnish the molokhiya with the sautéed onions.
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9Serve with roasted chicken, cooked rice with vermicelli. Garnish with coriander leaves.
| Per Serving | Amount |
|---|---|
| Energy (Kcal) | 447 kcal |
| Protein (g) | 31 g |
| Carbohydrates (g) | 53 g |
| Sugars (g) | 0 g |
| Fiber (g) | 2 g |
| Total Fat (g) | 13 g |
| Saturated Fat (g) | 5 g |
| Sodium (mg) | 71 mg |