Chicken stuffed with Molokhya
Molokhya is a very popular dish for Ramadan, in this recipe we have stuffed the molokhya inside our chicken breasts. Making the recipe more modern but with a twist. View full recipe below!

Ingredients
Chicken stuffed with Molokhya
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E£0.0
Preparation:
Olive oil
/ml
100.0 ml
0%
Garlic, crushed
/g
30.0 g
0%
Onion, finely grated
/g
100.0 g
0%
Sundried tomatoes, slices
/g
100.0 g
0%
Ground coriander seeds
/g
5.0 g
0%
Cumin, powder
/g
3.0 g
0%
Knorr Chicken Stock Powder (6x1.1Kg)
/g
30.0 g
0%

Black pepper
/g
2.0 g
0%
Molokhya leaves
/g
200.0 g
0%
Pine nuts, toasted
/g
80.0 g
0%
Lime juice
/g
20.0 g
0%
Chicken breast, 180 g each
/pc
10.0 pc
0%
Water
/ml
100.0 ml
0%
/
Preparation:
-
Olive oil 100.0 ml
-
Garlic, crushed 30.0 g
-
Onion, finely grated 100.0 g
-
Sundried tomatoes, slices 100.0 g
-
Ground coriander seeds 5.0 g
-
Cumin, powder 3.0 g
-
Black pepper 2.0 g
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Molokhya leaves 200.0 g
-
Pine nuts, toasted 80.0 g
-
Lime juice 20.0 g
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Chicken breast, 180 g each 10.0 pc
-
Water 100.0 ml
Preparation
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Preparation:
- Using a boning knife open a pocket it the side of each breast to be able to stuff it.
- In a sauté pan over low-medium heat sauté the garlic then add the onion. Add the sundried tomatoes then the coriander, cumin powder, Knorr Chicken Stock Powder, and black pepper.
- Cook for a minute before adding the Molokhya leaves cook for another minute or so, again stirring often.
- Add pine nuts and cool the mixture down, add the lime juice.
- Using a spoon start to spread the mixture evenly inside the pocket that you created.
- In a hot skillet over medium high heat cook each chicken breast on each side for 3 minutes.
- Then bake it in the oven for 10 minutes at 170°C.
- Make sure to rest the chicken for few minutes before you slice it.