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|10 g Coriander Leaves||10 grams|
|5-6 Cardamom Pods||25 grams|
|40 g MAGGI® Powder Chicken Bouillon||40 grams|
|20 ml Olive Oil||20 grams|
|60 g White Chopped Onion||60 grams|
|75 g Chopped Garlic||75 grams|
|A pinch Black Pepper||1 gram|
|75 g Vermicelli||75 grams|
|770 g Molokhia||770 grams|
|470 g Cooked White Rice||470 grams|
|3 L Water||3 kilograms|
|770 g Chicken Breast||770 grams|
|70 g Butter||70 grams|
|12 g Salt||12 grams|
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.
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.
Set the broth aside to cool.
Blend the chopped molokhia leaves with water to reach a thick and even consistency.
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.
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.
Melt butter in a skillet and sauté the chopped onions till they are caramelized.
Garnish the molokhiya with the sautéed onions.
Serve with roasted chicken, cooked rice with vermicelli. Garnish with coriander leaves.