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Egypt, Middle East and Africa · Molokhia

Double Ta'leya Molokhia with Roast Chicken and Vermicelli Rice

A Cairo restaurant-style spread: molokhia in a spiced chicken stock, ta'leya added in two stages, crisp roast chicken legs and buttery vermicelli rice.

ServingsServes 2
Total cooking time1 h 18 min
DifficultyHard

Method

  1. Put the chicken legs, water, halved onion, roughly chopped carrot, bay leaf, cracked cardamom, peppercorns and part of the salt in a 22 cm pot and bring to the boil on high heat. Skim carefully, then turn down to medium-low heat, set the lid ajar and simmer for . A clear, savoury stock gives the cleanest molokhia.

    Add in this stepWhole chicken legs (thigh and drumstick), skin on 2Water (for the stock) 1,200 mlOnion 1Carrot 1Bay leaf 1Green cardamom pods 3Black peppercorns 6Salt 0.6 tsp

    high heat→medium-low heat

  2. Heat the oven to 220 °C. Lift out the chicken and dry it thoroughly, then rub it with part of the ghee, part of the salt and part of the ground coriander. Roast skin side up on a tray on oven for , until the skin is browned and crisp and the thickest part reaches 75 °C or the juices run clear. Meanwhile, strain the stock.

    Add in this stepGhee 0.4 tbspSalt ¼ tspGround coriander ½ tsp

    oven

  3. Cook the rice. Rinse it until the water runs clear, then drain. Melt the butter in a 18 cm pot and toast the vermicelli on medium heat for , stirring, until deep golden. Stir in the rice for 30 seconds, add the rice water and part of the salt, bring to the boil, cover and cook on low heat for . Turn off the heat and let it steam for 10 minutes.

    Add in this stepButter (for the rice) 15 gFine vermicelli, broken into 3 cm pieces 25 gShort-grain rice (Egyptian or similar) 150 gWater (for the rice) 210 mlSalt ¼ tsp

    medium heat→low heat

  4. Heat the strained stock on medium heat, add the frozen molokhia and part of the salt, and whisk as it melts for . Keep just small bubbles at the edge: hard boiling makes the leaves sink and separate.

    Add in this stepFrozen minced molokhia, not thawed 400 gSalt ¼ tsp

    medium heat

  5. Make the ta'leya. Finely chop the garlic. Heat the remaining ghee in a small pan on medium-low heat and fry the garlic for until pale gold, then add the remaining coriander and the cayenne and stir for 10 seconds. Pour half into the molokhia (it will sizzle and may spit), stir and turn off the heat; keep the other half in the pan.

    Add in this stepGarlic cloves 6Ground coriander 1 tspGhee 1.6 tbspCayenne pepper 1 pinch

    medium-low heat

  6. Ladle the molokhia into warm bowls and spoon the reserved ta'leya over the top so its fresh aroma stays bright. Serve with the vermicelli rice, the roast chicken and lemon wedges, and squeeze over a little lemon just before eating.

    Add in this stepLemon ½

Cook's tip

Splitting the ta'leya gives two layers of flavour: the first half melts into the soup, the second keeps that just-fried garlic hit. Toast the vermicelli until it is deep golden, almost nut-brown, or the rice tastes flat. Freeze any leftover stock for your next pot.

Cooking it at camp

Without an oven, cook the chicken legs in a lidded cast-iron pan or over a grill on low heat, turning often, and check the internal temperature. Make the stock and rice at home and bring them in the cooler, so only the molokhia and ta'leya are cooked on site.