Melokiyah Madness is a deliciously delightful Egyptian chicken dish with a greenish color caused by its ingredients of spinach and coriander. This tasty dish also consists of rice along with chicken. Here’s how to make melokiyah madness and wow your guests with authentic Egyptian cuisine!
- 2 teaspoons ground coriander
- 1teaspoon salt
- 10 garlic cloves
- 3 tablespoons fresh lemon juice
- 2 cups hot cooked rice
- 8 cups of water
- 2 cardamom pods
- 1 (2 lb) pound chicken, stewed
- 1 large onion, cut into two halves
- 1 bay leaf
- 2 (10 oz.) packages fresh spinach
- 1 tablespoon olive oil
- First of all combine water, cardamom pods, chicken, onion along with the bay leaf in an 8-quart stock pot and bring to a boil.
- After it boils, reduce heat to medium and cook uncovered for one hour.
- Remove from heat and remove the chicken and let cool.
- Strain the chicken broth into a bowl through cheesecloth or a fine sieve.
- Discard the remaining solids.
- Return the broth to the pan.
- Remove the chicken bones and shred the chicken into bite-sized pieces. Keep warm.
- (Note: It will be nice if you cook your chicken a day ahead and cool the broth in the refrigerator so that you can also remove the excess fat from the top.)
- Put the onion in a bowl and mash it with a fork or potato masher.
- Add onion to the broth and start boiling it.
- Add spinach to broth in batches, cooking until wilted.
- Heat the oil in a small, non-stick skillet over medium
- Add the coriander, salt and garlic, sauté
- 30 seconds or until garlic begins to brown.
- (This garlic-salt-coriander mixture is called Tanbiya).
- Add to spinach mixture and stir in lemon juice.
- Serve chicken and spinach mixture over rice.
You’ll go mad with delight over the delicious taste of melokiyah madness and it will spread melokiyah madness wherever it is served. Enjoy!