egyptian

Molokhia with Chicken and Rice

Name: Molokhia with Chicken and Rice
Yield: 1 serving
Cuisine: egyptian
Ingredients: 160 g chicken thigh, boneless and skinless; 250 g molokhia leaves, finely chopped (fresh or frozen); 70 g white rice (dry); 18 g olive oil; 8 g garlic, minced; 3 g ground coriander; 450 g water; 2 g salt; 1 g black pepper

This simmered dish pairs chicken thigh, boneless and skinless with molokhia leaves, finely chopped, white rice and garlic, minced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Heart friendly Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

43 g Protein

71 g Carbohydrates

26 g Fat

7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

160g chicken thigh, boneless and skinless 194 kcal
250g molokhia leaves, finely chopped (fresh or frozen) 50 kcal
70g white rice (dry) 255 kcal
18g olive oil 159 kcal
8g garlic, minced 12 kcal
3g ground coriander 9 kcal
450g water 0 kcal
2g salt 0 kcal
1g black pepper 3 kcal

Cooking instructions

white rice (dry)water
Cook the rice in lightly salted water until tender; keep warm.
chicken thighwatersaltblack pepper
In a pot, simmer chicken with water, salt, and pepper until cooked through, 12 to 15 minutes. Remove chicken and shred; keep broth hot.
olive oilgarlicground coriander
Heat olive oil in a small pan over medium. Add garlic and coriander and cook 30 seconds until fragrant.
molokhia leaves
Stir the chopped molokhia into the hot broth and gently heat for 3 to 4 minutes; do not boil hard.
chicken thighgarlicground coriander
Add the garlic-coriander mixture to the pot and stir. Return shredded chicken to warm through.
chicken thighmolokhia leaveswhite rice (dry)
Serve molokhia and chicken over rice.