Muloukhee’A Stew With Boiled Chicken

• 1 whole chicken, quartered
• 1 medium onion, peeled and quartered
• 1 bay leaf
• 1 stick cinnamon
• 10 whole peppercorns
• 8 cups water
• 2 14-ounce packets frozen muloukhee'a, thawed, or 1 28-ounce can, drained
• 15-20 medium cloves garlic
• 1 teaspoon salt, plus more to taste
• 2 tablespoon olive oil or clarified butter
• 1 small bunch cilantro, chopped (optional)
• 2 lemons, cut into wedges
• 8 cups steamed white rice

1. 1. To a Dutch oven or stockpot, add chicken, onion, bay leaf, cinnamon, peppercorns, and water. Over high heat, bring to near boil, then reduce heat to medium-low and simmer until chicken is cooked, about 45 minutes. Remove chicken and set aside. Reserve 5 cups broth.
2. 2. With a mortar and pestle, pound garlic and salt to coarse paste, and set aside. In large stockpot, combine muloukhee'a and 3 cups broth. (Add more broth if you prefer thinner stew.) Bring mixture to boil, then reduce heat to medium. Meanwhile, in large skillet over medium heat, add olive oil or butter, and saute garlic paste and cilantro (if using), stirring often, until fragrant and beginning to brown. Add garlic-cilantro mixture to the pot containing muloukhee'a. Simmer 5 to 8 minutes, and add salt to taste. Serve the muloukhee'a over steamed white rice with chicken and lemon wedges on the side.

chicken, onion, bay leaf, cinnamon, peppercorns, water, muloukheea, garlic, salt, olive oil, cilantro, lemons, steamed white rice

Taken from www.epicurious.com/recipes/member/views/muloukhee-a-stew-with-boiled-chicken-1237554 (may not work)