Molokhia, a braised chicken and greens dish popular in Lebanon and Egypt, inspired this riff on chicken soup. The citrus notes of cardamom and coriander lend brightness to the broth, and a one-two punch of salt and acid by way of crunchy pita chips and pickled red onion finish the dish off.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Combine red onion, lemon juice, a large pinch of salt, and 2 Tbsp. water in a small bowl. Let sit until ready to serve.
Step 2
Heat oil and butter in a large saucepan over medium until butter is melted. Add yellow onion and cook, stirring occasionally, until very soft, 8–10 minutes. Add garlic, cardamom, coriander, and red pepper flakes and cook, stirring occasionally, until very fragrant and garlic is softened, about 4 minutes. Add spinach a handful at a time, stirring constantly and letting each batch wilt before adding more (if you’re using frozen, add all at once and cook until heated through). Add chicken and 2 cups water. Bring to a simmer over medium-high heat. Reduce heat to medium-low and simmer gently, stirring occasionally, until chicken is cooked through and shreds easily, 35–45 minutes.
Step 3
Transfer chicken to a cutting board and shred into large pieces with 2 forks or spoons; season with salt.
Step 4
Divide chicken, greens, and broth among bowls. Mound a big spoonful of rice over and top with drained pickled red onions and crushed pita chips.
