If you’ve never tried Molokhia, you’re in for a treat! This beloved Egyptian dish is a rich, garlicky, and deeply comforting stew made from jute leaves simmered in a fragrant chicken broth. It has a silky texture, bold flavors, and a warmth that makes it a staple in Egyptian households.
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Served over fluffy rice or with warm, fresh bread, this dish is a taste of home, tradition, and pure comfort. Trust me—once you try it, you’ll understand why it’s such a cherished favorite!
Why You’ll Love Molokhia
- Deeply Flavorful: Infused with garlic, coriander, and rich chicken broth.
- Authentic & Traditional: A staple in Egyptian cuisine, passed down through generations.
- Nutritious: Jute leaves are packed with vitamins and antioxidants.
- Comforting & Satisfying: Perfect for cozy dinners and family gatherings.
- Easy to Make: Simple ingredients, straightforward steps, and a rewarding taste!
Ingredients in Molokhia
This dish is all about simple yet bold flavors. Here’s what you’ll need:
- Molokhia (Jute Leaves): Fresh or frozen, this is the star of the dish. It creates a silky, nutrient-rich broth.
- Chicken: Bone-in chicken adds depth and richness to the broth.
- Garlic: Fried in ghee or butter, it infuses the stew with a bold, aromatic flavor.
- Coriander: A key spice that gives Molokhia its signature taste.
- Chicken Broth: The base of the stew, made by simmering the chicken with onions and spices.
- Onion: Adds sweetness and depth to the broth.
- Bay Leaves & Cardamom: Enhances the broth with a subtle warmth.
- Lemon Juice: Brightens up the flavors just before serving.
- Salt & Pepper: Essential for seasoning and balance.
- Ghee or Butter: Used for frying the garlic and coriander to enhance the flavor.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
How to Make Molokhia
Prepare the Chicken Broth
In a large pot, bring water, chicken, onion, bay leaves, cardamom, salt, and pepper to a boil. Simmer until the chicken is tender and fully cooked. Remove the chicken, strain the broth, and set it aside.
Cook the Molokhia
In a separate pot, heat the strained chicken broth and add the molokhia leaves. Stir gently and cook on low heat—avoid boiling to maintain the smooth texture.
Make the Garlic-Coriander Infusion (Taqliya)
In a small pan, heat ghee or butter and sauté garlic and coriander until golden and fragrant. Immediately pour this over the Molokhia and stir well.
Shred & Serve the Chicken
Shred or leave the chicken whole, then either serve it alongside the Molokhia or return it to the pot.
Finish with Lemon & Serve
Squeeze fresh lemon juice over the dish and serve hot with rice or warm pita bread.
How to Serve Molokhia
This dish is traditionally enjoyed with:
- Egyptian Rice: Fluffy and perfect for soaking up the delicious broth.
- Baladi Bread (Pita): A classic pairing to scoop up the Molokhia.
- Pickled Vegetables: Adds a nice tangy contrast to the richness.
- Roasted Chicken: Often served alongside the stew for a full meal.
Additional Tips
- Avoid Overcooking: Molokhia should never boil—keep it at a gentle simmer to preserve its silky texture.
- Use Fresh Garlic: It makes a huge difference in flavor, especially in the taqliya (garlic-coriander mix).
- Customize the Texture: Some prefer it finely chopped, while others like it more leafy—adjust based on preference.
- Make It Vegetarian: Swap chicken broth for vegetable broth and serve with chickpeas or tofu.
FAQ Section
What is Molokhia made of?
It’s a stew made from jute leaves, cooked in a flavorful broth, and infused with garlic and coriander.
Can I use frozen Molokhia?
Yes! Frozen Molokhia works just as well as fresh. Simply thaw before adding to the broth.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days.
Can I freeze Molokhia?
Yes! Freeze for up to 2 months and reheat gently before serving.
Is Molokhia healthy?
Absolutely! Jute leaves are rich in fiber, iron, and vitamins A and C.
Can I make Molokhia with beef or seafood?
Yes! Some variations use beef, shrimp, or even rabbit instead of chicken.
How do I reheat Molokhia?
Reheat over low heat, stirring gently to maintain the texture.
What’s the best way to serve it?
With rice and roasted chicken for a full, satisfying meal.
Can I add more spices?
Feel free to experiment! Some people add chili flakes for extra heat.
Can I make it without garlic?
Garlic is essential for authentic flavor, but you can reduce the amount if needed.
Final Thoughts
Molokhia is more than just a dish—it’s a taste of tradition, comfort, and home. With its rich, garlicky broth and tender chicken, it’s a meal that brings people together.
Give it a try, and let the magic of this Egyptian classic fill your kitchen with warmth and flavor!
Print
Molokhia (Egyptian Chicken and Jute Stew Recipe)
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Egyptian
Description
A comforting Egyptian classic, Molokhia is a rich and flavorful stew made with chicken, jute leaves, and warm spices. This hearty dish is served with rice, a tangy shallot garnish, and fresh lemon for the perfect balance of flavors.
Ingredients
Molokhia Stew:
- 3 lbs chicken breasts (or bone-in chicken)
- Kosher salt and black pepper (to taste)
- 2 tbsp olive oil
- 1 onion (peeled and halved)
- 3–4 garlic cloves
- 4–5 cups water
- 1 bay leaf
- 8–10 cardamom pods
- 1 packet frozen chopped molokhia (See Note)
- 1 jalapeño (halved)
- 1 small sweet pepper (halved)
- 1 small tomato (pierced with a knife but kept whole)
Fried Spice Topping (Adha):
- 2 tbsp olive oil
- 1 tbsp ground coriander
- 3–4 garlic cloves (finely crushed)
Shallot Garnish:
- 2 shallots (very finely chopped)
- 1/2 jalapeño or serrano pepper (very finely chopped, optional)
- 1/4 cup white vinegar
- Water (to dilute)
- Lemon wedges (for serving)
Instructions
-
Sear the Chicken:
- Season chicken with salt and black pepper.
- Heat olive oil in a large pot over medium-high heat.
- Sear chicken for 3 minutes per side, then remove.
-
Prepare the Broth:
- In the same pot, add onion, garlic, water, bay leaf, and cardamom.
- Bring to a boil, then simmer on low for 45-60 minutes, partially covered.
-
Strain the Broth & Shred Chicken:
- Remove the chicken and set aside.
- Strain broth into a clean pot.
- Let chicken cool for 15 minutes, then shred into bite-sized pieces.
-
Cook the Molokhia:
- Add frozen molokhia to the strained broth.
- Bring to a boil, then simmer for 10 minutes with halved peppers and tomato.
- Remove tomato and peppers (optional).
- Stir in shredded chicken.
-
Prepare the Adha (Fried Spice Topping):
- Heat olive oil in a small pan over medium heat.
- Add ground coriander and garlic; fry 30-60 seconds until fragrant.
- Quickly pour over the molokhia stew and stir.
-
Make the Shallot Garnish:
- In a small bowl, mix shallots, peppers, vinegar, and water.
-
Serve:
- Serve molokhia hot with rice, shallot garnish, and lemon wedges.
Notes
- Frozen molokhia is the easiest option, but fresh jute leaves can be used if available.
- For extra depth, add a chicken bouillon cube to the broth.
- This dish pairs well with Egyptian rice or pita bread.
Nutrition
- Serving Size: 1 portion
- Calories: 275
- Sugar: 2g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg