Lebanese Jute Leaf Stew with Chicken and Garlic

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A beloved Lebanese comfort dish, this rich green stew is built on jute leaves simmered with bone-in chicken, plenty of garlic, and warm coriander. The earthy, slightly mucilaginous leaves thicken the broth into a silky sauce that is traditionally ladled over fluffy rice and finished with a sharp splash of white vinegar at the table.

Nutrition Facts

Per serving (estimated)

• 540 kcalCalories
• 22 gFat
• 7 gSaturated Fat
• 48 gCarbs
• 4 gFiber
• 3 gSugar
• 38 gProtein
• 780 mgSodium
• 720 mgPotassium
• 210 mgCalcium
• 5 mgIron
• 28 mgVitamin C
• 320 mcgVitamin A

Ingredients

For the chicken and broth

• 1.5 kg bone-in chicken pieces (legs and thighs), skin removed
• 1 large yellow onion, finely chopped
• 6 cloves garlic, minced
• 2 tablespoons ground coriander
• 1 teaspoon ground cumin
• 3 tablespoons olive oil
• 2 teaspoons salt, plus more to taste
• Freshly ground black pepper to taste
• 7 cups water

For the jute leaves

• 1 kg fresh jute leaves (molokhia), trimmed and finely chopped, or 500 g frozen thawed leaves
• 3 tablespoons unsalted butter or ghee
• 6 cloves garlic, thinly sliced
• 1 tablespoon ground coriander
• 1/4 teaspoon cayenne pepper (optional)

For serving

• 2 1/2 cups Egyptian or short-grain white rice, rinsed
• 1/2 cup white vinegar
• 1 lemon, cut into wedges
• 1 small white onion, sliced (optional)

Directions

1. Season the chicken generously with salt and pepper. Heat the olive oil in a large heavy pot over medium-high heat and brown the chicken on both sides, about 6 minutes total. Add the chopped onion and cook until softened, about 4 minutes.
2. Stir in the minced garlic, ground coriander, and cumin and cook for 1 minute until fragrant. Pour in 7 cups of water, bring to a boil, then reduce the heat and simmer covered for 40 minutes until the chicken is very tender.
3. Remove the chicken pieces and set aside. Strain the broth through a fine mesh sieve into a bowl and skim off any excess fat; you should have about 6 cups.
4. If using fresh jute leaves, blanch them in a large pot of salted boiling water for 3 minutes, drain well, and squeeze out excess moisture. Chop finely. If using frozen leaves, thaw and squeeze out as much water as possible.
5. Melt the butter in the same pot over medium heat. Add the sliced garlic and cook for 1 minute until just turning golden, then stir in the ground coriander and cayenne.
6. Add the chopped jute leaves and the reserved chicken broth. Bring to a gentle simmer and cook uncovered for 20 to 25 minutes, stirring occasionally, until the leaves are very tender and the stew has thickened to a glossy, soupy consistency.
7. Meanwhile, cook the rice: combine the rinsed rice with 4 cups of salted water in a saucepan, bring to a boil, reduce heat, cover, and simmer for 15 minutes until tender. Remove from heat and let steam, covered, for 10 minutes.
8. Return the chicken pieces to the stew and warm through for 5 minutes. Taste and adjust salt and pepper.
9. To serve, mound the rice on warm plates, ladle the green stew over and around it, and place the chicken on top. Serve immediately with small bowls of white vinegar and lemon wedges alongside for squeezing over each portion.

Cook’s Notes

• Fresh jute leaves give the best flavor and texture, but high-quality frozen chopped leaves are an excellent and widely available shortcut.
• Always serve white vinegar on the side; its bright acidity is essential to balance the earthy, slightly slippery character of the jute leaves.
• The stew tastes even better the next day once the flavors have melded; reheat gently and add a splash of water if it thickens too much.
• Wear gloves when handling fresh jute leaves as the tiny hairs on the underside can irritate sensitive skin.
• For a vegetarian version, swap the chicken for chickpeas and use vegetable broth simmered with a bay leaf and a few allspice berries.

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