Grilled Chicken with Basmati Rice, Egyptian Molokhia, and Orzo Soup is one of the most popular dishes on the Iftar table during Ramadan. It provides the body with energy and essential nutrients after long hours of fasting. Grilled chicken is rich in protein, which supports muscle health, while basmati rice supplies the body with carbohydrates for energy. Molokhia is packed with iron and vitamins that support digestive health and immunity, while orzo soup helps replenish lost fluids and improve digestion. However, excessive consumption of these foods may lead to weight gain or digestive issues.

Recipe for Grilled Chicken with Basmati Rice, Egyptian Molokhia, and Orzo Soup

Ingredients:

🔸 For the Grilled Chicken:

• 1 whole chicken, cut in half
• 2 tbsp yogurt
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp black pepper
• 1 tsp salt

🔸 For the Basmati Rice:

• 2 cups basmati rice
• 3 cups water or chicken broth
• 2 tbsp butter
• 1 small onion, finely chopped
• 1 tsp salt
• ½ tsp black pepper

🔸 For the Egyptian Molokhia:

• 1 bunch fresh molokhia (or 200g frozen molokhia)
• 2 cups chicken broth
• 1 tbsp butter
• 5 cloves garlic, minced
• 1 tsp dried coriander
• Salt to taste

🔸 For the Orzo Soup:

• ½ cup orzo pasta
• 4 cups chicken broth
• 1 tbsp butter
• 1 small onion, finely chopped
• Salt and pepper to taste

Healthy Alternatives:

• Replace basmati rice with brown rice: For those following a healthy diet, brown rice is a great alternative as it is higher in fiber and provides longer satiety.
• Spicy chicken marinade: Add hot paprika and dried chili flakes for those who love strong flavors.
• Vegan yogurt substitutes: Use plant-based yogurt made from coconut or almond milk to achieve the desired tenderness.

Preparation Method:

🔹 1️⃣ Preparing Grilled Chicken:

• Marinade Preparation: In a deep bowl, mix yogurt, lemon juice, and olive oil well until the mixture is homogeneous.
• Adding Spices: Add paprika, garlic powder, onion powder, black pepper, and salt to the mixture, stirring well to combine all ingredients.
• Marinating the Chicken: Wash the chicken thoroughly with water and vinegar, then pat it dry with paper towels. Coat the entire chicken inside and out with the prepared marinade, ensuring even coverage.
• Resting the Chicken in Marinade: Cover the bowl and place it in the refrigerator for at least 2 hours, preferably overnight, for a deeper flavor.
• Bringing to Room Temperature: Remove the chicken from the refrigerator 30 minutes before cooking to reach room temperature.
• Grilling on a Grill Pan: Preheat the grill pan over medium heat, then place the chicken on the grill, flipping every 10 minutes for even cooking. Cook for 30-40 minutes or until fully done.
• Oven Roasting Option: The chicken can also be roasted in the oven at 200°C (392°F) for 40 minutes, flipping once halfway through until golden brown.
• Serving: Let the chicken rest for 5 minutes before cutting, then serve hot with basmati rice.

🔹 2️⃣ Preparing Basmati Rice:

• Washing the Rice: Place the basmati rice in a bowl and rinse under running water until the water runs clear. Soak in warm water for 20 minutes, then drain.
• Preparing the Base: In a medium-sized pot, heat butter over medium heat, then add chopped onion and sauté until translucent.
• Adding the Rice: Add the drained basmati rice to the pot and stir for 2 minutes until lightly coated with butter and fragrant.
• Adding Water/Broth: Pour in hot water or chicken broth, then add salt and black pepper, stirring gently.
• Cooking: Cover the pot and let it cook over medium heat until it starts boiling, then reduce the heat to very low and allow it to cook slowly for 15 minutes without stirring.
• Fluffing: After cooking, remove the lid and gently fluff the rice with a fork to separate the grains.
• Serving: Transfer the rice to a serving plate and serve alongside grilled chicken.

3️⃣ Preparing Egyptian Molokhia:

Preparing the Molokhia:
If using fresh Molokhia, wash it well and let it dry completely, then finely chop it using a sharp knife or food processor. If using frozen Molokhia, let it thaw at room temperature.

Heating the Broth:
In a pot over medium heat, add the chicken broth and heat it well without bringing it to a boil.

Adding the Molokhia:
Add the Molokhia to the hot broth while stirring continuously with a wooden spoon in one direction to prevent stringy texture. Let it cook on low heat for 3-5 minutes until it just starts to boil. Avoid prolonged boiling to maintain the right consistency.

Preparing the "Tasha" (Garlic-Coriander Mix):
In a small pan, melt the butter over medium heat, then add the minced garlic and sauté until golden brown. Add the dried coriander and stir quickly for 10 seconds.

Adding the "Tasha":
Pour the garlic-coriander mix over the hot Molokhia, then cover the pot immediately for a few minutes to allow the flavors to blend.

Serving:
Pour the Molokhia into serving bowls and serve alongside rice and grilled chicken.

4️⃣ Preparing Orzo Soup:

Toasting the Orzo:
In a deep pot, melt the butter over medium heat, then add the orzo and stir continuously until golden brown. Remove it from the pot and set it aside.

Sautéing the Onion:
In the same pot, add the chopped onion and sauté until soft and translucent.

Adding the Orzo:
Return the toasted orzo to the pot and stir with the onion for another minute.

Adding the Broth:
Pour in the hot chicken broth and stir gently, then let it come to a boil.

Seasoning:
Add salt and black pepper to taste, then reduce the heat and let the soup simmer for 10 minutes until the orzo is tender.

Serving:
Ladle the soup into bowls, garnish with chopped parsley, and serve hot alongside the main dish.

💡 Tips for the Best Flavor:

• Tender Grilled Chicken: For flavorful and tender grilled chicken, marinate it 12-24 hours before cooking to allow the spices to infuse well. Using yogurt in the marinade helps break down fibers, making the chicken more tender.
• Fluffy Basmati Rice: To achieve non-sticky Basmati rice, soak it in warm water for 30 minutes before cooking, then rinse it well until the water runs clear. Cook on low heat after boiling.
• Fresh vs. Frozen Molokhia: If using fresh Molokhia, chop it well before cooking to maintain a smooth texture. For frozen Molokhia, let it thaw at room temperature before cooking to avoid clumping.
• Rich Orzo Soup: Toasting the orzo in butter or olive oil before adding the broth enhances its flavor.
• Flavor Balance: Adding lemon juice to Molokhia after cooking enhances the taste, while adding a teaspoon of sugar to the chicken marinade balances the spices.

This way, you’ll enjoy a delicious and complete meal with an irresistible taste! 😋

⚠️ Excessive Consumption Risks:

This meal is high in protein and carbohydrates, which can lead to weight gain if consumed in large amounts. Additionally, Molokhia contains a high sodium content, which may affect individuals with high blood pressure.

Appropriate Portions for a Balanced Ramadan Meal:

• 150 grams of grilled chicken.
• Half a cup of basmati rice.
• Half a cup of molokhia.
• Half a cup of orzo soup.
• A side salad to enhance nutritional value.

FAQ Section

1. What is the best way to get tender and juicy grilled chicken?
It is recommended to marinate the chicken in a mixture containing yogurt or milk, vinegar, and spices for at least 12 hours. It should also be cooked over medium heat and covered with foil at the beginning to retain moisture.

2. Can the recipe be made without yogurt? What is the alternative?
Yes, yogurt can be replaced with milk mixed with lemon juice or buttermilk to achieve a similar tenderizing effect on the chicken.

3. How can I make basmati rice fluffy and non-sticky?
The rice should be washed thoroughly until the water runs clear, then soaked for 30 minutes. Use an appropriate water ratio (1.5 cups of water for every cup of rice) and minimize stirring during cooking.

4. Can frozen molokhia be substituted with fresh, and vice versa?
Yes, but fresh molokhia should be finely chopped and stored properly, while frozen molokhia should be thawed just before cooking to maintain its texture.

5. What is the difference between orzo cooked in broth and in plain water?
When cooked in water, it has a lighter taste and less flavor, whereas cooking it in broth gives it a richer, more distinctive flavor, especially when the right spices are added.

Nutritional Values of All Ingredients in Grilled Chicken with Basmati Rice, Egyptian Molokhia, and Orzo Soup & Their Benefits

Grilled Chicken (Per 100g):

• Calories: 165
• Protein: 31g
• Fat: 4g
• Vitamins:
  • Vitamin B6: 0.6mg (50% of daily requirement)
  • Niacin (B3): 13mg (80% of daily requirement)
• Nutritional Benefit: Rich in high-quality protein for muscle support, contains niacin essential for energy production and improved metabolism.

Basmati Rice (Per Cooked Cup):

• Calories: 210
• Carbohydrates: 45g
• Protein: 4g
• Vitamins:
  • Folic Acid: 45mcg (10% of daily requirement)
• Nutritional Benefit: A good energy source that supports brain function due to its folic acid content.

Molokhia (Per 100g):

• Calories: 25
• Fiber: 2.5g
• Iron: 2.1mg (12% of daily requirement)
• Vitamins:
  • Vitamin A: 6500 IU (130% of daily requirement)
  • Vitamin C: 35mg (60% of daily requirement)
• Nutritional Benefit: Boosts immunity, improves digestion, and supports eye health due to its high vitamin A content.

Orzo (Per ½ Cup Cooked):

• Calories: 150
• Carbohydrates: 30g
• Protein: 5g
• Nutritional Benefit: Provides energy and aids digestion due to its light texture and easy absorption.

💡 Conclusion: Eating grilled chicken with basmati rice, Egyptian molokhia, and orzo soup during Ramadan provides the body with protein and energy while boosting immunity. However, moderation is key to avoiding side effects such as weight gain or indigestion.