Dinner

Authentic Molokhia with Roasted Onions and Lemon Recipe

Name: Authentic Molokhia with Roasted Onions and Lemon Recipe
Prep time: 25 min
Cook time: 1 h 20 min
Total time: 1 h 45 min
Cuisine: Middle Eastern
Ingredients: 1 ½ pounds chicken breast or thighs; 1 medium onion (halved); 2 bay leaves; 2 cinnamon sticks; 1 teaspoon salt; 8 cups water; 3-4 ounces dried molokhia; 3 medium onions (cut into chunks); 4 tablespoons olive oil (divided); 1 cup chopped cilantro; 6 garlic cloves (minced); 1 tablespoon 7 Spice; 1 tablespoon dried coriander; 1 teaspoon salt; ½ teaspoon black pepper; 1 lemon (juiced); ½ lemon (sliced)

Bylina Carter February 25, 2026February 25, 2026

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Introduction

Molokhia is a flavorful and comforting Middle Eastern green leaf stew commonly made with tender chicken and aromatic spices. This traditional dish combines fragrant herbs and slow-simmered broth for a rich and satisfying meal. It’s perfect served over rice for a hearty family dinner.

A white bowl filled half with white rice mixed with toasted brown bits sits at the bottom layer, topped with a thick layer of cooked dark green leafy vegetables mixed with shredded brownish meat and translucent cooked onion pieces. On one side of the bowl, there are two bright yellow lemon slices placed on the rice, and on the opposite side, there are three wedge-cut tomato slices with red color and a sprinkling of black pepper. The bowl rests on a white marbled surface with a cloth underneath. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ pounds chicken breast or thighs
1 medium onion (halved)

2 bay leaves
2 cinnamon sticks

1 teaspoon salt
8 cups water

3-4 ounces dried molokhia
3 medium onions (cut into chunks)
4 tablespoons olive oil (divided)

1 cup chopped cilantro
6 garlic cloves (minced)
1 tablespoon 7 Spice

1 tablespoon dried coriander
1 teaspoon salt
½ teaspoon black pepper

1 lemon (juiced)
½ lemon (sliced)

Instructions

Step 1: Bring 8 cups of water to a boil, add the chicken along with the bay leaves, salt, and halved onion. Cook for 20 minutes until the chicken is tender and no longer pink. Remove the chicken and set aside. Strain the chicken broth and keep it for later.

Step 2: Preheat the oven to 400°F. Place the chunked onions on a baking sheet and drizzle with 2 tablespoons of olive oil. Roast in the oven until browned, about 30 minutes.
Step 3: Pick through the dried molokhia to remove any stems or debris. Soak it for 15 minutes, rinsing a few times. Squeeze out excess liquid and set aside.
Step 4: Heat the remaining 2 tablespoons of olive oil in the pot you used for the chicken broth. Add the chopped cilantro and minced garlic, cooking until fragrant, about one minute.

Step 5: Add the molokhia along with the 7 Spice, dried coriander, salt, and black pepper. Sauté until the molokhia softens and releases its aroma, about 5 minutes. Pour the reserved chicken broth over the molokhia and cook covered on medium heat for 30 minutes.
Step 6: Lower the heat to simmer, add the roasted onions, shredded chicken, lemon juice, and lemon slices. Simmer gently for another 20 minutes.
Step 7: Serve the molokhia warm over Lebanese rice, if desired.

Tips & Variations

Use chicken thighs for juicier, more flavorful meat compared to breast.
Adjust the lemon juice to your taste for desired acidity.
7 Spice can be found in Middle Eastern markets, or substitute with a blend of allspice, cinnamon, and nutmeg.

For added depth, you can add a few cinnamon sticks to the broth while simmering the chicken.

Storage

Store leftover molokhia in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. You can also freeze the stew for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A large black pan filled with a dark green, leafy cooked dish layered with pieces of shredded light brown chicken and translucent chunks of cooked onion. Floating in the dish are several thin slices of yellow lemon, partially submerged in a brownish broth, giving a mixed texture of wet and tender. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What is molokhia?

Molokhia is a green leafy vegetable popular in Middle Eastern and North African cuisine, often cooked as a stew with chicken or meat and aromatic spices.

Can I use fresh molokhia instead of dried?

Yes, fresh molokhia can be used and requires less soaking time. Adjust cooking time accordingly to avoid overcooking the leaves, as fresh molokhia cooks faster than dried.