Jordanian Mloukhiyeh with Chicken
Fresh minced jute leaves in recovered chicken broth with measured garlic-coriander ghee.
Preparation: 30 min · Cooking: 51 min · Total: 1 hr 21 min · 2 servings
Ingredients
- 200 g Trimmed FRESH mloukhiyeh leaves
- 600 g RAW bone-in chicken pieces
- 2 cloves Garlic
- 0.5 tsp Ground coriander seed
- 75 g Trimmed onion
- Whole cardamom pods — 2
- 1 tbsp Ghee for tempering
- 1000 ml Initial chicken braising water
- Salt, to taste
- Lemon for wedges — 0.5
- 60 ml Optional hot soup-texture water, maximum (optional)
- 250 g Optional FRESHLY COOKED HOT plain rice, separately specified prepared accompaniment (optional)
Instructions
Wash and prepare before poultry
Wash/drain and surface-dry 200 g FRESH leaves before finely mincing. Dry means washed fresh leaves, not dried-leaf powder or unwashed produce. Chop 75 g onion, peel 2 garlic cloves and wash/cut the half lemon into wedges with clean tools before raw poultry work; do not wash raw chicken.
Wash/drain and surface-dry 200 g FRESH leaves before finely mincing. Dry means washed fresh leaves, not dried-leaf powder or unwashed produce. Chop 75 g onion, peel 2 garlic cloves and wash/cut the half lemon into wedges with clean tools before raw poultry work; do not wash raw chicken.
Poach chicken completely
Bring 600 g RAW bone-in chicken with onion, 2 cardamom pods, salt and 1000 ml initial water to a boil. Simmer low, checking from 35 minutes until chicken reaches 74°C away from bone. Lift with clean tools and keep at 60°C or above while coordinating service.
Bring 600 g RAW bone-in chicken with onion, 2 cardamom pods, salt and 1000 ml initial water to a boil. Simmer low, checking from 35 minutes until chicken reaches 74°C away from bone. Lift with clean tools and keep at 60°C or above while coordinating service.
Poach chicken completely: 2100 seconds
Strain and measure recovered stock
Strain cooked broth and measure 250 ml FROM the initial 1000 ml braise: half 125 ml, fourfold 1000 ml. Surplus is outside this formula, not a second stock-shopping input. Remove whole pods before serving; keep fully cooked chicken hot and covered with clean tools.
Strain cooked broth and measure 250 ml FROM the initial 1000 ml braise: half 125 ml, fourfold 1000 ml. Surplus is outside this formula, not a second stock-shopping input. Remove whole pods before serving; keep fully cooked chicken hot and covered with clean tools.
Simmer leaves gently
Bring measured broth to a gentle simmer over medium heat. Add minced leaves gradually and whisk carefully without hot splashes. Simmer uncovered on low heat, checking from 15 minutes until leaves are fully cooked; avoid violent boiling. Record any use of optional hot texture water up to 60 ml; reconcile if inadequate.
Bring measured broth to a gentle simmer over medium heat. Add minced leaves gradually and whisk carefully without hot splashes. Simmer uncovered on low heat, checking from 15 minutes until leaves are fully cooked; avoid violent boiling. Record any use of optional hot texture water up to 60 ml; reconcile if inadequate.
Simmer leaves gently: 900 seconds
Temper measured garlic and coriander
Crush 2 garlic cloves with 0.5 tsp ground coriander. Warm the entire 1 tbsp ghee over medium heat and sauté the mixture, checking from 1 minute until fragrant and pale gold, not burnt. Remove pan from heat before transfer.
Crush 2 garlic cloves with 0.5 tsp ground coriander. Warm the entire 1 tbsp ghee over medium heat and sauté the mixture, checking from 1 minute until fragrant and pale gold, not burnt. Remove pan from heat before transfer.
Temper measured garlic and coriander: 60 seconds
Combine without a splash
Carefully transfer all tempering close to the soup surface, not from a height; a dramatic sizzling splash is not required. Stir gently off heat once leaves are cooked. Check evenly hot soup and cooked chicken, using clean tools and hot holding at 60°C or above only if needed.
Carefully transfer all tempering close to the soup surface, not from a height; a dramatic sizzling splash is not required. Stir gently off heat once leaves are cooked. Check evenly hot soup and cooked chicken, using clean tools and hot holding at 60°C or above only if needed.
Serve chicken and measured sides
Serve the fully cooked chicken WITH the soup in 2 catalogue shares and all measured lemon wedges, not unlisted lemon peel. If chosen, serve 250 g separately specified FRESHLY COOKED HOT plain rice, kept at 60°C or above; no hidden dry-rice/water/ghee formula or old reheated rice is included.
Serve the fully cooked chicken WITH the soup in 2 catalogue shares and all measured lemon wedges, not unlisted lemon peel. If chosen, serve 250 g separately specified FRESHLY COOKED HOT plain rice, kept at 60°C or above; no hidden dry-rice/water/ghee formula or old reheated rice is included.
Chill with the correct component clock
Refrigerate shallow soup/chicken portions promptly at 4°C or colder and use within 2 days without rice. If stored WITH optional rice, chill quickly, ideally in the fridge within 1 hour, use within 24 hours and reheat once to 74°C. Earlier component deadlines apply; assembly never resets rice storage time.
Refrigerate shallow soup/chicken portions promptly at 4°C or colder and use within 2 days without rice. If stored WITH optional rice, chill quickly, ideally in the fridge within 1 hour, use within 24 hours and reheat once to 74°C. Earlier component deadlines apply; assembly never resets rice storage time.
Tips
- Ingredient amounts scale for 1–8 catalogue servings; step quantities describe the base of 2 shares. Halve every numeric input for 1, multiply by four for 8, including process waters, garnish and operating allowances. Time, temperature, thickness and pan depth do not multiply: use matching-depth pans/small batches. Piece yields are separate from shares. Cup = 240 ml, tbsp = 15 ml, tsp = 5 ml. Record bounded optional water/oil adjustments; reconcile if inadequate.
Common mistakes
- Keep perishables at 4°C or colder and raw meat/fish/flour tools separate from ready-to-eat food. Refrigerate shallow portions promptly within 2 hours, or 1 hour above 32°C; do not wait for complete counter cooling. These are refrigeration deadlines, not a guaranteed time for any deep pot to reach 4°C.
Substitutions
- Keep specified raw/cooked/prepared states and measured components. Check actual product labels/allergens and stricter directions; reconcile incompatible products instead of silently replacing them.
Storage
Keep covered at 4°C or colder and use within 2 days or an earlier component-label deadline. This selected household limit is not validated shelf life. If stored with the optional cooked rice accompaniment, chill promptly, ideally refrigerating within 1 hour, use within 24 hours and reheat once to 74°C; the earlier rice clock is not reset. Keep perishables at 4°C or colder and raw meat/fish/flour tools separate from ready-to-eat food. Refrigerate shallow portions promptly within 2 hours, or 1 hour above 32°C; do not wait for complete counter cooling. These are refrigeration deadlines, not a guaranteed time for any deep pot to reach 4°C.
Reheating
Reheat cooked leftovers only once to 74°C throughout. Do not repeatedly warm/chill dips or cream-filled pastries, or try to repair earlier unsafe holding by reheating.
About this recipe
Fresh minced jute leaves in recovered chicken broth with measured garlic-coriander ghee.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.