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Servings 8 Cook Time Calories 446.513 kcal

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10 g Coriander Leaves10 grams
5-6 Cardamom Pods25 grams
40 g MAGGI® Powder Chicken Bouillon40 grams
20 ml Olive Oil20 grams
60 g White Chopped Onion60 grams
75 g Chopped Garlic75 grams
A pinch Black Pepper1 gram
75 g Vermicelli75 grams
770 g Molokhia770 grams
470 g Cooked White Rice470 grams
3 L Water3 kilograms
770 g Chicken Breast770 grams
70 g Butter70 grams
12 g Salt12 grams

Step 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.

Step 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.

Step 3


Set the broth aside to cool.

Step 4


Blend the chopped molokhia leaves with water to reach a thick and even consistency.

Step 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.

Step 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.

Step 7


Melt butter in a skillet and sauté the chopped onions till they are caramelized.

Step 8


Garnish the molokhiya with the sautéed onions.

Step 9


Serve with roasted chicken, cooked rice with vermicelli. Garnish with coriander leaves.

Per Serving

Saturated Fats 5
Sodium 71
Fiber 2
Fats 13
Protein 31
Carbohydrates 53
Energy 447
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