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
Units
Scale
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