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Loading...Molokhia is the soul of Egyptian home cooking: silky jute leaves simmered in savory broth and brightened with a fragrant sizzling garlic and coriander finish. Pulled chicken, slow-cooked in the same pot, makes this one-pot supper deeply comforting. Spooned over fluffy basmati rice and finished with a squeeze of lemon, it is the kind of meal that defines Egyptian weeknight dining.
Prep Time20 mins
Cook Time50 mins
Total Time70 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 485 kcalCalories
- 21 gFat
- 7 gSaturated Fat
- 38 gCarbs
- 5 gFiber
- 3 gSugar
- 36 gProtein
- 720 mgSodium
- 680 mgPotassium
- 110 mgCalcium
- 4.5 mgIron
- 16 mgVitamin C
- 290 mcgVitamin A
Ingredients
For the chicken and broth
- 1 whole chicken (about 3.5 lb), cut into 8 pieces
- 1 large yellow onion, quartered
- 4 garlic cloves, smashed
- 1 bay leaf
- 1 1/2 tsp kosher salt
- 6 cups cold water
For the molokhia
- 2 lb fresh molokhia leaves, stripped and finely chopped (or 16 oz frozen thawed)
- 6 garlic cloves, finely minced
- 1 1/2 tbsp ground coriander
- 3 tbsp ghee or unsalted butter
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/4 tsp cayenne pepper (optional)
For serving
- 3 cups cooked basmati rice
- 1 lemon, cut into wedges
- 4 pita breads, warmed
- 1/4 cup chopped fresh cilantro
Directions
- Place the chicken pieces in a large heavy pot with the quartered onion, smashed garlic, bay leaf, salt, and 6 cups cold water. Bring to a boil over high heat, skimming any foam that rises, then reduce heat to low, cover, and simmer gently for 35 minutes until the chicken is fully cooked and tender.
- Lift the chicken pieces out and set aside to cool. Strain the broth through a fine-mesh sieve and reserve 5 cups; discard the aromatics. Strip the chicken meat from the bones, discard skin and bones, and tear the meat into bite-size pieces.
- Prepare the molokhia: for fresh leaves, strip the tender leaves and young stems from the tough central ribs, then chop finely by hand or pulse briefly in a food processor in 2 batches. For frozen, thaw completely, drain, and chop the same way.
- Make the ta'leya (garlic-coriander sizzle): heat the ghee in a small skillet over medium heat until shimmering. Add the minced garlic and ground coriander and cook, stirring constantly, for 60 to 90 seconds just until fragrant and pale golden, then immediately remove from heat to prevent burning.
- Bring the reserved 5 cups of chicken broth to a gentle simmer in the same pot used for the chicken. Stir in the chopped molokhia, salt, black pepper, and cayenne if using, and simmer uncovered for 6 to 8 minutes until the leaves have softened and the broth turns a glossy, deep green and lightly thickened.
- Stir the garlic-coriander ta'leya into the molokhia and return the shredded chicken to the pot. Warm through for 2 to 3 minutes, taste, and adjust seasoning with more salt if needed.
- Ladle the molokhia and chicken generously over bowls of hot basmati rice. Scatter with cilantro and serve immediately with lemon wedges and warm pita for tearing and dipping.
- Pass pickled chilies, sliced radishes, or extra ground coriander at the table for those who want to customize their bowl.
Cook’s Notes
- Watch the garlic ta'leya closely and pull it off the heat the moment it smells nutty; burnt garlic will make the whole pot bitter.
- Frozen chopped molokhia is widely available in Middle Eastern markets and works beautifully if fresh leaves are hard to find.
- For a deeper color and richer flavor, swap the water for low-sodium chicken stock when simmering the chicken.
- If you prefer a thicker stew, mash a small ladle of the cooked molokhia against the side of the pot and stir back in to act as a natural thickener.
- Reserve the chicken bones after picking the meat and simmer them separately with carrot, celery, and onion for 2 hours to make a bonus pot of stock.
