Molohiya (Chicken and Jute Mallow Stew) is a traditional Northern Cypriot recipe for a classic stew of chicken and jute mallow leaves in a chicken stock and tomato base with garlic and lemon juice. The full recipe is presented here and I hope you enjoy this classic Northern Cypriot version of: Chicken and Jute Mallow Stew (Molohiya).
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Ingredients:
1kg chicken, jointed or 1 kg lamb breast, cut into pieces
160 g molohiya (jute mallow leaves) soaked over-night in cold water
150g (about 2 medium) onions, peeled and chopped
4 garlic cloves sliced thickly
1 tbsp tomato purée
2 large ripe tomatoes, blanched, peeled and chopped
3 tbsp vegetable oil
3 tbsp olive oil
Juice of 1 lemon
salt, sugar and freshly-ground black pepper, to taste
900ml chicken stock (hot)
Method:
Place a large saucepan over medium heat. Once hot add the oil and use to fry the chicken pieces for about 15 minutes, or until golden brown all over. Remove the kitchen portions with tongs and set aside.
Add the chopped onion and the sliced garlic and fry for about 5 minutes, until softened. At this point, return the chicken joints to the pan. Now add in the chopped tomatoes, tomato purée and the hot chicken stock. Season well with salt and freshly ground black pepper, add pinch of sugar and stir gently for a minute.
After washing few times with cold water, drain the Molohiya leaves well and add it to the pan. After adding the juice of a lemon, stir well and bring to a boil.
Cover the pan, reduce to a simmer and cook for about 90 minutes, until the chicken is falling off the bone, the tomatoes have broken down and the greens are tender.
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