Chicken stuffed with Molokhya

Name: Chicken stuffed with Molokhya
Yield: 10
Ingredients: 100.0ml Olive oil; 30.0g Garlic, crushed; 100.0g Onion, finely grated; 100.0g Sundried tomatoes, slices; 5.0g Ground coriander seeds; 3.0g Cumin, powder; 30.0g Knorr Professional Chicken Stock Powder (6x1Kg); 2.0g Black pepper; 200.0g Molokhya leaves; 80.0g Pine nuts, toasted; 20.0g Lime juice; 10.0pc Chicken breast, 180 g each; 100.0ml Water

Chicken stuffed with Molokhya – - Recipe

Molokhya is a very popular dish for Ramadan, in this recipe we have stuffed the molokhya inside our chicken breasts. Making the recipe more modern but with a twist. View full recipe below!

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Preparation:

Olive oil 100.0 ml
Garlic, crushed 30.0 g
Onion, finely grated 100.0 g
Sundried tomatoes, slices 100.0 g
Ground coriander seeds 5.0 g
Cumin, powder 3.0 g
Knorr Professional Chicken Stock Powder (6x1Kg) 30.0 g
Knorr Professional Chicken Stock Powder (6x1Kg)

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Euro-Container 148.80 EGP

6 x 1 Kg 892.80 EGP

Knorr Professional Chicken Stock Powder (6x1Kg) added to cart

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Black pepper 2.0 g
Molokhya leaves 200.0 g
Pine nuts, toasted 80.0 g
Lime juice 20.0 g
Chicken breast, 180 g each 10.0 pc
Water 100.0 ml

Main Course

Arabic Cuisine

Chicken

Ramadan

Molokhya is a very popular dish for Ramadan, in this recipe we have stuffed the molokhya inside our chicken breasts. Making the recipe more modern but with a twist. View full recipe below!

...

Preparation

Preparation:
- Using a boning knife open a pocket it the side of each breast to be able to stuff it.
- In a sauté pan over low-medium heat sauté the garlic then add the onion. Add the sundried tomatoes then the coriander, cumin powder, Knorr Chicken Stock Powder, and black pepper.
- Cook for a minute before adding the Molokhya leaves cook for another minute or so, again stirring often.
- Add pine nuts and cool the mixture down, add the lime juice.
- Using a spoon start to spread the mixture evenly inside the pocket that you created.
- In a hot skillet over medium high heat cook each chicken breast on each side for 3 minutes.
- Then bake it in the oven for 10 minutes at 170°C.
- Make sure to rest the chicken for few minutes before you slice it.

Main Course

Arabic Cuisine

Chicken

Ramadan