Here are two great recipes to combine for one complete meal. Of course you can make these recipes separate, though they do lend very well to one another.
I have started with the main course, the Imsakhn.
Basically it utilizes the twice cooked chicken technique, not unlike Kebsah. (Boil and broil!) This means of course that you can get some of that lovely chicken broth that you can use for whatever you wish.
With that broth I made Jews Mallow (Molokhia) which I have shown below the Imsakhan recipe.
(Twice cooked) chicken on bread, & onions
Large pot for boiling chicken
Deep Pan (about 1-2 inch vertical), the bigger the better
Medium Frying Pan
Strainer (for straining broth)
2 slices of large flat bread (enough to cover the pan you use with two layers)
A whole chicken cut into about 8 pieces (A lot of supermarkets will do this for you, just bring them the chicken you find in the case and ask them to cut it up.)
Spices and Flavorings
1. Fill a pot up with enough water to cover your pieces of chicken.
2. Add your cleaned chicken and an onion and boil for about 45 minutes – 1 hour or until your chicken is cooked thoroughly.
3. Fry up your remaining onions until they are nice and browned4. Line your deep dish pan with a layer of bread, olive oil, 1/3 of your onions, and a lot of Sumac! Broil this first layer for a few minutes until nice and golden brown.
4. Take your first layer out of the oven and add another bread/onion sumac layer, so that you will have two layers. (You will have 1/3 left of your fried onions.) Now it’s time to layer the chicken on top.
5. Take your pot of boiled chicken and strain the broth into another pot. This should leave you with a strainer full of chicken and a chopped onion.
6. Tip the strainer over letting your chickens and onions fall on to the bread. Add the remaining fried onions alongside the chicken and arrange the pieces to be broiled nice and crispy.
7. Generously add all your spices and oil/lemon over the chicken. Don’t be stingy with that Sumac! Throw it under the broiler until browned and serve.
Now that you have some wonderful broth from the Imsakhan, why not add a side that takes only about 7 minutes to make? You can even do this while your chicken broils, and put everything out on the table at the same time. (I love when that happens.)
Jews Mallow (Molokhia)
1 Soup pan/pot
Small frying pan
One package of minced Molokhia
Chicken Broth (About 5 ladles)
One diced tomato
Spices & Flavorings
Diced garlic to taste (I like a lot so I used 4 cloves)
Lemon wedges (To serve alongside the dish)
Salt (Couple of pinches)
1. Open up your package of frozen Molokhia and put into a pot with a ladle of chicken broth.
3. As it melts down add broth one ladle at a time until you have the consistency you want. (You won’t need much broth, it should be very cloudy with green.)
4. When it is melted, add a chopped tomato into the broth (Without this step, the consistency will be slimy.)
5. Let it simmer while you brown the garlic over the stove. (It needs only simmer a few minutes.)
6. Sprinkle the browned garlic into your pot of Molokhia and add a few pinches of salt.
7. Serve like soup with fresh lemon wedges to encourage diners to squeeze over the finished product. (Also great on rice.)