Okay, granted, at first glance, the color of this dish isn't very appealing. But if you don't use too much oil in the preparation (because the traditional recipe uses a lot), you end up with a healthy and very original dish with unusual flavors. Tunisian molokheya is usually made with beef or lamb, but I chose to cook it with chicken for a lighter version. Molokheya powder (from the green leaves of the jute mallow plant) creates a dark, thick, and slightly viscous sauce. It's a simple dish, but it needs to cook for a long time to develop its aromas. The chicken cooks directly in the sauce and becomes very tender. The recipe is gluten-free and suitable for the whole family. Molokheya provides a good source of fiber and minerals. The taste is somewhat similar to spinach, but my son also thought it tasted like tea. The dish can be served with rice, steamed potatoes, or roasted vegetables.
Ingredients
Preparation
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In a large pot:
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Pour in the oil. Gradually add the ground molokheya. Mix well until you obtain a smooth, almost black paste. This step is essential: it fixes the color and texture.
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Add the chopped garlic, bay leaf, salt, pepper, and ras el hanout if you are using it. Mix for 1 minute.
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Pour 1 liter of hot water all at once, stirring well to avoid lumps. Bring to a boil. The color will initially turn dark green, then blacken during cooking; this is normal.
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Place the pieces of meat in the sauce. The chicken should be submerged.
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Cook for a minimum of 3 hours, up to 6 hours on low heat. I prepared it in my Ninja Foodi, using the slow cooker method.
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Stir occasionally and adjust the salt at the end of cooking.
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The sauce is ready when the color is deep black-green, the texture is thick, almost glossy, and the meat is ultra-tender.
