Fresh Mulukhiyah with Roz

Method14 steps · about 2 hr

1. 1

   Step 1: Peel the 1½ medium onions and pulse them in a food processor with salt and pepper to taste until blended.

   Uses 1½ medium onions · salt and pepper to taste

2. 2

   Step 2: Keep the 3 lb whole chicken cold until ready to prepare it. Gently work the seasoned onion mixture from step 1 between the skin and meat. Put the chicken directly into the broth pot for the next step; no resting marinade is needed.

   Uses 3 lb whole chicken · Seasoned blended onion mixture

3. 3

   Step 3: Add the onion-coated chicken from step 2 to a large pot with the 10 cups broth water, 6 cardamom pods and 1–2 bay leaves.

   Uses Raw chicken with seasoned onion under its skin · 10 cups water · 6 cardamom pods · 1-2 bay leaves

4. 4

   Step 4: Bring the chicken pot from step 3 to a boil, then reduce to medium heat so it simmers gently and cover. Cook for 30 minutes, checking the pot periodically, to reach the halfway turn of the first hour.

   Halfway chicken turn checkpoint · 30 minUses Chicken, onion, whole spices and broth water

5. 5

   Step 5: Carefully turn the chicken in the pot from step 4. Cover and continue the same gentle medium-heat simmer for another 30 minutes, completing the first hour.

   Finish the first covered hour · 30 minUses Chicken pot after the first thirty minutes

6. 6

   Step 6: Reduce the chicken pot from step 5 to low heat and simmer, covered, for another 30 minutes. Continue if needed until the chicken reaches 74°C in the thickest breast and thigh away from bone. Lift it onto a clean plate. Strain and reserve the broth, removing the bay leaves and cardamom pods; keep the cooked chicken for serving.

   Finish the low chicken simmer · 30 minUses Chicken pot after the first covered hour

7. 7

   Step 7: For the stovetop rice route, put the 2 cups dry Calrose rice in a separate rice pot with 2 cups of the reserved chicken broth from step 6. Add salt to taste and, if using it, the separate 1 tablespoon rice butter. Bring to a boil.

   Uses 2 cups dry Calrose short-grain rice · 2 cups reserved chicken broth for rice · Salt for the rice, to taste · 1 tbsp butter (optional)

8. 8

   Step 8: Reduce the rice pot from step 7 to low heat and cover. Cook for about 10 minutes, then check that the rice is fully tender and continue if needed. Fluff with a fork, take the pot off the heat and keep covered until serving.

   Check the covered rice · 10 minUses Calrose rice with measured broth and optional butter

9. 9

   Step 9: Remove fresh mulukhiyah leaves from their stems. Wash enough leaves to make 2 cups finely minced leaves, using a large bowl of clean water and replacing sandy water until the leaves are thoroughly clean. Lift out and drain the leaves; discard the wash water.

   Uses Fresh mulukhiyah leaves, enough to yield 2 cups washed finely minced leaves · Clean water for thoroughly washing the fresh mulukhiyah leaves

10. 10

    Step 10: Finely mince the washed drained leaves from step 9 in a food processor. Measure out 2 cups of the minced leaves for the stew. Keep any excess leaves separate and refrigerate them for another use.

    Uses Washed drained fresh mulukhiyah leaves

11. 11

    Step 11: Peel and very finely chop the 7 garlic cloves. Have the minced leaves, reserved broth, butter and ground coriander ready before heating the stew pot.

    Uses 7 fresh garlic cloves

12. 12

    Step 12: Melt the 3 tablespoons stew butter in a large nonstick pot over high heat. Add all the minced garlic from step 11 and fry, watching closely, until golden. Stir in the 1 tablespoon ground coriander. Gradually add reserved chicken broth from step 6 and the measured 2 cups minced leaves from step 10, using about 4 cups broth as a guide and starting with less so you can adjust the consistency. If desired, add the optional pinch sugar (1 pinch). Bring to a boil while stirring continuously and watching closely to prevent it rising over the pot. Continue until the leaves are fully cooked, their colour changes and the stew has no clumps. Add more reserved broth only if needed, then take the pot off the heat.

    Uses 3 tbsp butter for the garlic and mulukhiyah · Finely chopped seven-clove garlic portion · 1 tbsp ground coriander · Reserved chicken broth for the stew, about 4 cups as a guide; adjust to consistency · The measured 2 cups finely minced fresh mulukhiyah · 1 pinch sugar, optional

13. 13

    Step 13: Taste the cooked mulukhiyah from step 12 and add salt and pepper if needed.

    Uses Cooked fresh-mulukhiyah stew · Pepper for final tasting, if needed · Additional salt for the stew, to taste

14. 14

    Step 14: Serve the finished mulukhiyah from step 13 with the cooked Calrose rice from step 8, the lifted cooked chicken from step 6 and lime wedges. Promptly cool and refrigerate any unused broth and leftovers in shallow containers.

    Uses Finished seasoned fresh-mulukhiyah stew · Cooked stovetop Calrose rice · Lifted fully cooked chicken · Lime wedges for serving