Middle_Eastern
Middle Eastern - Stews and Tagines
Mulukhiyah Tagine / Stew
Chef's Menu Description
A comforting, slow-cooked classic featuring tender cuts braised in a rich, velvety reduction with root vegetables and fresh herbs.
Ingredients
- • 500g mulukhiyah leaves, finely chopped
- • 800g chicken pieces, bone-in
- • 1 onion, quartered
- • 6 cloves garlic, crushed
- • 1 tsp ground coriander
- • 1/2 tsp black pepper
- • 2 tbsp olive oil
- • 1.5L water
Preparation Steps
1
Phase 1
Simmer the chicken with the onion and black pepper in the water for 40 minutes, skimming the surface.
2
Phase 2
Remove the chicken and add the mulukhiyah to the broth, simmering for 15 minutes without stirring.
3
Phase 3
Fry the garlic with the coriander in olive oil until golden and stir it into the pot.
4
Phase 4
Return the chicken to the stew and simmer for 10 minutes more.
5
Phase 5
Serve hot over steamed rice or with bread.