Slow Cooker Chicken and Spinach, Molokhia Style

Method

1. 1
   • chicken thigh 700 g
   • onion 1
   • garlic 6
   • chicken stock 7 dl
   • salt 1½ tsp

   Load the slow cooker — Place the chicken thighs, chopped onion, half the garlic, chicken stock and salt into the slow cooker and stir to combine.

2. 2

   Cook until tender — Cover and cook on low for 4 hours, until the chicken is very tender and easily shreds.

   ⏱4 hr
3. 3
   • chicken thigh 700 g
   • frozen spinach 600 g

   Shred the chicken — Remove the chicken thighs, shred the meat off the bones, and return the shredded chicken to the slow cooker along with the thawed spinach. Stir well.

4. 4
   • garlic 6
   • ground coriander 1 tbsp
   • olive oil 3 tbsp

   Fry the garlic tarka — In a small pan, heat the olive oil and fry the remaining garlic and ground coriander for 1-2 minutes until fragrant, taking care not to let it burn. Stir this garlic-coriander tarka into the stew.

   ⏱5 min
5. 5
   • lemon juice 2 tbsp
   • white rice 300 g

   Finish and serve over rice — Stir in the lemon juice and simmer uncovered on low for another 10-15 minutes to meld the flavors. Meanwhile, cook the white rice according to package instructions and serve the molokhia ladled generously over it.

   ⏱20 min