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| Molehiya with chicken |
Growing up, there were a few family favourites that we did not get very often (maybe that's why they were extra special), mostly because it was difficult to get the main ingredient - the molehiya leaves - in Denmark. This meant that we would only get this dish if my grandmother had sent the dried leaves to us from Cyprus. However, it was definitely worth the wait, and to this day it remains one of my favourite Turkish dishes to cook and eat.
Luckily, these days I have better access to the molehiya leaves, as they are sold in many Lebanese / ethnic veggie shops around Australia, so I now cook this family favourite a bit more often. I would probably cook it even more often if Kasper liked it as well... however he thinks it smells of hay when I cook it and is not a fan!
I mostly cook the molehiya with chicken, however lamb or beef can be used as well. Serve with steamed parboiled or basmati rice.
Here's the recipe:
Chicken Molehiya - 4 people
* About 6 handfuls of dried molehiya (fresh leaves can also be used, however I've never seen these)
* 1 glass of lemon juice (if using freshly squeezed lemon, you can get away with a bit over half a glas, which is the juice of about 3-4 lemons)
* 3 tablespoons olive oil
* 1 onion
* 12 cloves of garlic
* 1 can diced tomatoes
* 500 g chicken thigh fillets (no bones)
* 4 glasses of water (enough to cover all the ingredients)
* 2 tablespoons of tomato paste
* 1 teaspoon of hot chilli paste or chilli sauce
* 1 chicken stock cube
* salt to taste
Preparation
1) Place the dried molehiya leaves in a bowl of cold water and leave to stand for 6-8 hrs (if you do this in the morning, the leaves will be ready for when you cook dinner). The leaves tend to float, so use a flat plate on top to keep the leaves under water.
2) Use a strainer to drain the water out of the leaves, and squeeze as much water out of them as possible. The leaves will be a bit sticky, but this is normal.
3) Chop the chicken thigh fillets into 3-4 cm cubes, and fry in a deep pot or wok in the olive oil until browned.
4) Cut onion into chunky boat slices and garlic cloves into 6-8 pieces and add to the pot, and fry for 3-4 min.
5) Add the diced tomatoes, stir
6) Add the drained molehiya leaves, lemon juice, tomato paste, chilli paste and stock cube.
7) Top up with water to cover all the ingredients and season with salt to taste.
8) Pop on a lid that closes firmly and simmer over low heat for 30-40 minutes.
9) Cook the rice while the molehiya is cooking.
10) Serve rice topped with chicken molehiya in a bowl and ENJOY!






















