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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Middle Eastern >> Egyptian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Season chicken and boil chicken and onions(onions will give it flavor and help tame any gamey flavor the chicken may have) in water, until done, make sure you skim the scum off the top of the water as chicken boils. | 2. Make sure you have the above chicken broth, if your running low after chicken has boiled add a bit of water. | 3. Open and add the frozen mlokhia to the boiling broth. | 4. Add maggi cubes. | 5. Add allspice. | 6. Let boil until molukhia has defrosted into the broth, then let cook additional 5 minutes. | 7. Smash garlic up with a mortar and pestle, until its almost like a paste, you may add a bit of salt in the mortar and pestle to help smash. | 8. In a small saucepan, add oil and let oil get hot, place garlic in oil and keep an eye on it stirring frequently. | 9. Once garlic has reached a deep golden brown, but definitely NOT BURNT. | 10. Pour oil and garlic into the molukhia. | 11. Stir let set, serve next to bowl of rice. | 12. Taking a spoonful at a time, place of rice and eat together. | 13. If desired squeeze lemon over the bowl of mlokhia before eating to add an extra kick. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken broth	4 -5	cups		0.0	0.0	0.0	0.0
chicken	4	pieces		-	-	-	-
molukhia	2	packages	minced chopped	-	-	-	-
onion	1/2	cup	diced	32.0	7.472	0.88	0.08
chicken bouillon cube	2			-	-	-	-
allspice	3/4	tablespoon		11.835	3.2454	0.27399999999999997	0.391
corn oil	1/4	cup		490.5	0.0	0.0	54.5
garlic clove	4 -5			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.