Mulukhiya with Lime Ginger Ghost Pepper Marmalade Recipe

Mulukhiya with Lime Ginger Ghost Pepper Marmalade

300g Dry Molokhia
17 cloves Garlic
2 tsp. Salt
2 slices of fresh lemon

Chicken Broth:

2 Whole Chicken Breasts
5 Cloves
2 tsp. Salt
1 tb. Olive Oil
35g Akaka’ Falls Farm’s Tahitian Lime Ginger Ghost Pepper Marmalade
2 Bay Leaves
1⁄2 Onion
1 tsp. Black Pepper
50g olive oil
2 bunches Cilantro, chopped finely
1 tbsp. Dried Coriander

Start by making the broth. Season the chicken breast with salt and pepper.
Rub it with the marmalade and marinate for 2 hours in the fridge, in the
meantime In a deep stockpot add 1 tbsp of olive oil. Then add the
marinated chicken and sear on both sides. Add half a gallon of water, bay
leaves, cloves, and peeled onion to the pot and bring it to a boil. When the
chicken is cooked, set it aside and shred with two forks. Save the broth for
For the Molokhia leaves, spread them on a flat surface, pick off any stems
and wilted, yellow leaves and discard. Boil water in a large stockpot.
Submerge the Molokhia leaves until totally soaked and soft. Place the
leaves in a sieve and allow to drain. Usually this takes around 15 rinses.
Peel the garlic and cut in half. Reserve 5 whole cloves of garlic for later.
Mash the garlic in a mortar and pestle until nearly liquified.
In a large stockpot, heat the olive oil and add the cilantro and garlic and
sauté them until golden. Add the rinsed and squeezed Molokhia leaves
and whole cloves of garlic to the mix and sauté for about 5 minutes. Add
the sieved broth and bring to a boil. Cook over medium heat for 20
Add the shredded chicken breast and lemon juice to the pot. Salt to taste.
Let simmer for 5 more minutes. Serve with steamed white rice.


Recipe by Charbel Aoun


A skilled Culinary Professional, and 2 star Michelin award winner in 2002 from L’auberges restaurant, Amsterdam, Netherlands. Recognized for a comprehensive knowledge of Italian & French cuisine and an innovative approach to setting the stage for a customized dining experience. Winner of golden certificate in Molecular Gastronomy in 2009, Berlin, Germany. More than 22 years of progressive experience managing the provision of fine dining for resorts, restaurants, country clubs, and clubhouses; refining the art of cooking; developing impressive menus; and preparing culinary dishes influenced by culturally diverse regions around the globe. Particularly committed to leaving patrons with an especially memorable dining experience.

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