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  Chicken 4 Pound
  Onion 1 Small, quartered
  Cinnamon stick 1 Inch
  Garlic 4 Clove (20 gm)
  Water 4 Cup (64 tbs)
  Short grain rice 2 Cup (32 tbs)
  Vinegar 1⁄2 Cup (8 tbs)
  Water 1⁄2 Cup (8 tbs)
  Chicken broth 6 Cup (96 tbs)
  Chopped onions 3 Cup (48 tbs)
  Cinnamon To Taste
  Mouloukhye 1⁄2 Pound (Dried)
  Lemon juice 1⁄2 Cup (8 tbs)
  Garlic 4 Clove (20 gm), pressed
  Butter 2 Tablespoon
  Ground coriander 1 Tablespoon
  Arabic bread 1 , cut into diamond shapes and toasted
  Salt To Taste
  Pepper To Taste

In a large pan combine the chicken with the onion, water, cinnamon, garlic, salt and peppercorns.
Bring to a boil over high heat.
Reduce heat and simmer forty to fifty minutes, or until the chicken is tender.
Reserve broth.
Skin and bone the chicken.
Cut into one-inch cubes.
Set aside and keep warm.
To prepare the pilaf, boil the water and add the rice and salt.
Cook over low heat about twenty to twenty-five minutes or until the liquid is absorbed and the rice is tender and fluffy.
Set aside and keep warm.
To prepare the sauce, combine the onion, vinegar, lemon juice, water and salt.
Set aside.
To prepare the mouloukhye, strain the chicken broth into a saucepan to measure five to six cups, adding more water if need- ed.
Add the onion and cinnamon.
Cook until the onion is tender.
Add the crushed mouloukhye and lemon juice.
Cook for ten to fifteen minutes over medium heat.
Meanwhile, saute the garlic in the butter.
Add the coriander and saute for a few seconds more.
Pour in the mouloukhye and heat through.
Add salt and pepper to taste.
Serving order: In each individual plate, place some toasted bread, some chicken pieces, some rice pilaf, two big serving spoons of the mouloukhye, then a few tablespoons of the onion relish sauce.

Recipe Summary

Side Dish

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Mulakkada Recipe