Recipe ingredients
- 1 kg, 32 oz, fresh picked jews mallow leaves, finely chopped or 1/2 kg, 16 oz, dried leaves soaked in boiling water for 1 hour
- 2 medium chickens, cleaned and quartered
- 1 tablespoon salt
- 1 cup finely chopped fresh coriander
- 1 tablespoon ground dried coriander
- 1/4 cup olive oil
- 4 heads garlic, peeled
- 1 large onion, peeled
- 2 cinnamon sticks
- 1 nutmeg - 1 clove - 1 cardamom pod
Recipe method
- Put chicken in a large pot, cover with water.
- Add onion, salt and solid spices. Bring to a boil.
- Cook over medium heat for 1 hour.
- Bone the chicken and put aside.
- Crush 1 peeled head of garlic with a dash of salt and coriander, dried and green.
- Fry 3 heads of garlic and coriander mixture in oil over low heat for 3 minutes.
- Put 1 1/2 liters of strained boiling stock in a clean pot.
- Add Jews mallow and garlic mixture. Boil for 5 minutes.
- Serve in a large bowl accompanied with chicken.
- It is optional to serve 1 cup of vinegar mixed with 2 finely chopped onions, toasted bread and chili.
- A little of these ingredients is added to every plate.
Other arab recipes:
Egyptian jews mallow recipe
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