Hello everybody, it’s Drew, welcome to our recipe page. Today, we’re going to prepare a special dish, stew of the pharaohs. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Great recipe for Stew of the Pharaohs. A recipe I came up with inspired from my travels in Egypt. Full bodied in spices, but not spicy at all! Something great for a cold winters day served hot, or something for a hot summer day served chilled.

Stew of the Pharaohs is one of the most well liked of recent trending meals in the world. It’s simple, it is quick, it tastes yummy. It is appreciated by millions every day. Stew of the Pharaohs is something which I have loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have stew of the pharaohs using 19 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Stew of the Pharaohs:

1. Prepare 8-10 boneless skinless chicken thighs
2. Get 1 cup pearl barley
3. Take 4 x 900 ml chicken stock
4. Prepare 3 medium carrots, finely chopped
5. Take 1 can diced tomatoes with liquid
6. Take 1 tbsp minced fresh ginger
7. Make ready 1/2 cup finely chopped fresh cilantro
8. Take 1 onion finely chopped
9. Make ready 1 tbsp cumin
10. Prepare 1 tsp turmeric
11. Prepare 1 tsp sweet paprika
12. Prepare 1 tsp ground cinnamon
13. Make ready 3 cloves garlic minced
14. Take 1 1/2 cups died red lentils
15. Make ready zest and juice of 3 limes
16. Get 2 tbsp lemon juice
17. Get kosher salt
18. Prepare ground black pepper
19. Take 3 tbsp cooking oil

Add bouillon cubes and bring to a boil. Molokhia (Melokiyah, etc.) is a traditional dish in Egypt and Sudan — some people believe it originated among Egyptians during the time of the Pharaohs. Others believe that it was first prepared by ancient Jews. Mulukhyia commonly known as Nalta jute and tossa jute is a leafy green plant that is cooked and served in the form of a stew with chicken, beef or even rabbit meat in Egypt and the Levant and other parts of the Arabic world.

Steps to make Stew of the Pharaohs:

1. Heat a large pot over medium high heat and add oil
2. Sprinkle salt and pepper over chicken. add to pot and cook until evenly browned, about 10 minutes in total. Remove chicken.
3. Add carrots, ginger, and onion. Saute for about 6 minutes until soft, constantly stirring.
4. Add garlic. Saute another 2 minutes while stirring
5. Add all spices, cilantro and can of diced tomato with liquid. Saute 3 minutes, while stirring constantly.
6. Return chicken and any liquid from chicken back to pot.
7. Add all 4 cartons of chicken stock to pot
8. Add zest and juice from 3 limes. Bring to a boil.
9. Add pearl barley to pot, reduce heat to a simmer, cover, and set a timer for 20 minutes
10. After 20 min add red lentils to pot and cover. Set timer for another 25 minutes
11. After timer ends, remove all pieces of chicken to a plate and shred with 2 forks.
12. Return shredded chicken to pot and add lemon juice. Remove from heat and let rest for 10 minutes.
13. Enjoy served with fresh Naan bread or fresh baguette. Also, a tablespoon of plain yogurt added to bowl is excellent.

Others believe that it was first prepared by ancient Jews. Mulukhyia commonly known as Nalta jute and tossa jute is a leafy green plant that is cooked and served in the form of a stew with chicken, beef or even rabbit meat in Egypt and the Levant and other parts of the Arabic world. The name Mulukhyia originates from the word Mulukia which means that which belongs to the royals. With a unique blend of fact-based storytelling and recipes that range from Pigeon Stew to Victory Pudding, The Pharaoh's Feast invites history to the dinner table, giving readers a taste of our culinary heritage. United States [Book Cover]and China, Europe and India, the Middle East and South America.

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