Entry Level
20 mins
Prep. Time: 15 mins Cooking Time: 5 mins


Course: Main Course

Servings: 6-8 | Prep Time: 30 minutes | Cook Time: 45 minutes | Total Time: 1 hour 15 minutes.


1/2 kg chicken

Bay leaves

Cinnamon sticks

1 large onion

1½ liters of water

2 Tsp salt

1 Chtoura Garden Mulokhieh Leaves in Brine

6 cloves garlic, peeled and minced

1 Tbsp butter

1/2 cup of lemon juice

Sprinkle pepper

3 loaves of bread, grilled

2 white onions, chopped

1 cup Chtoura Garden Red Vinegar

Step 1:

The chicken:

In a large pot, put together the water, chicken, bay leaves, cinnamon sticks and salt.

Bring to a boil. Lower the heat and simmer, skimming off the foam that forms on the surface of the liquid.

Leave it until the chicken is cooked.

Remove chicken and strain the stock.

Step 2:

The Mulokhieh:

In a large pot, heat the butter and add minced garlic. Stir until golden.

Add coriander. Stir.

Add the chicken stock and bring to a boil.

Add Chtoura Garden Mulokhieh Leaves in Brine and pepper.

Lower heat and simmer about 15 minutes.

Add the lemon juice and boil for another 5 minutes.

Step 3:

The Onions mixture:

Combine onions and Chtoura Garden Red Vinegar.


In each plate, spoon some grilled bread crumbled, top it with rice, then layer the onion mixture, chicken and Mulokhieh.