Delicious Family Recipes to Celebrate Eid
With Eid Al-Fitr just around the corner, we bring you a delicious chicken moulokheya recipe
It’s almost time for Muslims to celebrate Eid Al-Fitr, following 30 days of fasting. Wissam Mustapha, Head Chef at Jumeirah Messilah Beach Hotel & Spa, has shared a delicious traditional chicken moulokheya recipe with a modern twist that you can easily cook for your loved ones. For a sumptuous dessert, we’ve asked Sherin Jose, our junior Pastry chef, to share his favourite chocolate brownie recipe.
Fresh chicken moulokheya and white rice
Ingredients
- 350g whole chicken
- 250g fresh Moulokheya leaves
- 40g chopped onion
- 5g chopped garlic
- 25g chopped fresh coriander leaves
- 500ml chicken stock
- 20g ghee
- 2g red chilli
- 75g basmati rice
- 15ml lemon juice
- 1pc crispy pita bread Julian for garnish
- Bouquet garni for chicken
- 7g salt
- 3g coriander powder
- 1g white pepper
- 1g seven spices
- 5g pearl onion for garnish
- 10g green lime for garnish
- Mixed cress for garnish
Method
- Clean the chicken and place it in a large pan. Bring to the boil. Add the bouquet garni and salt. Keep it on low fire for half an hour until cooked.
- Strain the stock and keep it on the side. Clean the cooked chicken and cut it into thick slices.
- Wash the fresh Molokheya leaves three times and place in a strainer on the side.
- Place a pot on the stove and when hot, add the ghee. Sauté the chopped onion and garlic until it is a golden colour. Add the coriander powder and sauté well.
- Slowly start to add the Molokheya leaves and freshly chopped coriander and sauté well. Add the spices and stir the ingredients for three minutes. Add the chicken stock and keep it at low temperature for 20 minutes until boiling.
- Add fresh lemon juice and the julienned chicken.
For the white rice:
- Wash the Basmati rice and soak it in cold water for half an hour. Place it in a cooking pot and add the ghee. Strain the soaked rice and sauté it with the ghee. Add salt and white pepper.
- Add the chicken stock and keep it at a low temperature for 15 to 20 minutes until the rice is well cooked and the water has evaporated.
- Cut the pita bread into slices and toast at a high temperature in the oven.
- Prepare your plate and the garnishes. Serve the stew with rice and garnish it (as shown in the picture) with mixed cress, julienned red chilli, white pearl onion and crispy bread. You can either mix the chicken in with the stew or place it on top.
Chocolate Brownie
List of ingredients
- 240g butter
- 240g dark chocolate
- 200g eggs
- 160g brown sugar
- 32g Trimoline
- 200g walnuts
- 90g flour
- 30g Cocoa powder
Method
- Heat the butter and Trimoline and pour on top of the chocolate. Mix and keep aside. Make sure the chocolate melts completely.
- Beat the eggs and brown sugar until fluffy.
- Pour the chocolate mixture into the egg mixture and mix well.
- Add the chopped walnut, flour and cocoa powder and mix together. Place in a tray.
- Place the tray in the oven and bake at 170 degrees (or 10 minutes in a Combi oven).
It’s almost time for Muslims to celebrate Eid Al-Fitr, following 30 days of fasting. Wissam Mustapha, Head Chef at Jumeirah Messilah Beach Hotel & Spa, has shared a delicious traditional chicken moulokheya recipe with a modern twist that you can easily cook for your loved ones. For a sumptuous dessert, we’ve asked Sherin Jose, our junior Pastry chef, to share his favourite chocolate brownie recipe.
Fresh chicken moulokheya and white rice
Ingredients
- 350g whole chicken
- 250g fresh Moulokheya leaves
- 40g chopped onion
- 5g chopped garlic
- 25g chopped fresh coriander leaves
- 500ml chicken stock
- 20g ghee
- 2g red chilli
- 75g basmati rice
- 15ml lemon juice
- 1pc crispy pita bread Julian for garnish
- Bouquet garni for chicken
- 7g salt
- 3g coriander powder
- 1g white pepper
- 1g seven spices
- 5g pearl onion for garnish
- 10g green lime for garnish
- Mixed cress for garnish
Method
- Clean the chicken and place it in a large pan. Bring to the boil. Add the bouquet garni and salt. Keep it on low fire for half an hour until cooked.
- Strain the stock and keep it on the side. Clean the cooked chicken and cut it into thick slices.
- Wash the fresh Molokheya leaves three times and place in a strainer on the side.
- Place a pot on the stove and when hot, add the ghee. Sauté the chopped onion and garlic until it is a golden colour. Add the coriander powder and sauté well.
- Slowly start to add the Molokheya leaves and freshly chopped coriander and sauté well. Add the spices and stir the ingredients for three minutes. Add the chicken stock and keep it at low temperature for 20 minutes until boiling.
- Add fresh lemon juice and the julienned chicken.
For the white rice:
- Wash the Basmati rice and soak it in cold water for half an hour. Place it in a cooking pot and add the ghee. Strain the soaked rice and sauté it with the ghee. Add salt and white pepper.
- Add the chicken stock and keep it at a low temperature for 15 to 20 minutes until the rice is well cooked and the water has evaporated.
- Cut the pita bread into slices and toast at a high temperature in the oven.
- Prepare your plate and the garnishes. Serve the stew with rice and garnish it (as shown in the picture) with mixed cress, julienned red chilli, white pearl onion and crispy bread. You can either mix the chicken in with the stew or place it on top.
Chocolate Brownie
List of ingredients
- 240g butter
- 240g dark chocolate
- 200g eggs
- 160g brown sugar
- 32g Trimoline
- 200g walnuts
- 90g flour
- 30g Cocoa powder
Method
- Heat the butter and Trimoline and pour on top of the chocolate. Mix and keep aside. Make sure the chocolate melts completely.
- Beat the eggs and brown sugar until fluffy.
- Pour the chocolate mixture into the egg mixture and mix well.
- Add the chopped walnut, flour and cocoa powder and mix together. Place in a tray.
- Place the tray in the oven and bake at 170 degrees (or 10 minutes in a Combi oven).