I always imagine that molohkia is the Palestinian equivalent to brussel sprouts; you dislike them as a child and then come to love them as an adult…even if just for the nostalgia.
We love this dish in my house and eat it very often. My husband loves it and his eyes light up when he comes home to see it on the stove top.
Molokhia is not that easy to find in the UK, but most good grocers will be able to get it for you. My local grocer gets it in during the summer months and my mother and I buy every bunch he gets in- we cook half and dry half so that at the end of the summer we have plenty dried for our stores to cook with over the winter. It’s a soft, long, slightly spiked leaf which cooks down like spinach. Just pull the leaves of the stems to prepare it for cooking.
I have added sun-blanched tomatoes in this recipe, even though it isn’t traditional as its delicious and I like to champion them. I used to run a large livelihood programme that supported women in agriculture and food production and we got onto the idea of making sun-blanched tomatoes. They were exceptionally popular and helped many women earn a decent living, so I like to use them when I can.
Large bunch of molokhia
1 tub sun blanched tomatoes
1 white onion, diced
5 garlic cloves, diced
1 pint chicken stock
4 chicken breasts, butterflied
Small handful of oregano
A few glugs of extra virgin olive oil
1 tablespoon apple cider vinegar
Marinade the chicken in the vinegar, olive oil, half the oregano and salt and pepper for an hour
Griddle the chicken on a dry non-stick pan until golden and then keep to one side until ready to add to the dish right before serving
Fry the onion, garlic and remaining oregano in olive oil until soft and translucent
Add the sun-blanched tomatoes and the vegetable stock
Add the molokhia and bring to the boil, then reduce the heat and simmer for 15 minutes
When cooked, add the chicken breasts back in and heat through
Serve alone in the summer or with rice when it’s a bit colder