Slow Cooker Molokhia with Chicken

Ingredients

• 700 g chicken thigh
• 600 g frozen spinach, thawed
• 1 onion, chopped
• 6 garlic, minced
• 1 tbsp ground coriander
• 7 dl chicken stock
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1½ tsp salt
• 300 g white rice, for serving

Method

1. 1.

   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.

3. 3.

   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.

   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. 5.

   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.