Egyptian Molokhia Chicken with Rice

Ingredients

• 1 1/2 pounds boneless skinless chicken thighs
• 1 teaspoon kosher salt, divided
• 2 tablespoons olive oil, divided
• 1 cup long-grain rice
• 1 3/4 cups low-sodium chicken broth, divided
• 1 small onion, finely chopped
• 5 garlic cloves, thinly sliced
• 1 teaspoon ground coriander
• 10 ounces frozen chopped molokhia or spinach, thawed
• 1 tablespoon lemon juice
• 1/4 cup chopped cilantro

Steps

1. Season the chicken with 1/2 teaspoon salt. Heat 1 tablespoon oil in a skillet and sear chicken for 4 minutes per side; transfer it to a plate.
2. Add rice and 1 1/2 cups broth to a saucepan, bring to a boil, cover, and cook over low heat for 15 minutes; let rest 5 minutes.
3. In the chicken skillet, cook onion in the remaining oil for 4 minutes. Add half the garlic and coriander for 30 seconds.
4. Add molokhia and remaining broth, return chicken, cover, and simmer for 10 to 12 minutes until chicken reaches 165°F (74°C).
5. Fry the remaining garlic in a small splash of oil until crisp, then stir lemon juice and cilantro into the greens.
6. Serve the chicken and molokhia beside rice, topped with crisp garlic.

Allergen note: No major allergens in the listed ingredients.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.