Description
Molokhia is a traditional Middle Eastern stew made with tender chicken, flavorful herbs, and dried molokhia leaves. This recipe involves poaching chicken to create a rich broth, roasting onions for depth, and slowly simmering the molokhia leaves with aromatic spices and fresh herbs to create a vibrant, comforting dish. It’s typically served warm over Lebanese rice, showcasing a perfect balance of earthy and zesty flavors.
Ingredients
Scale
For the Chicken Broth
- 1 ½ pounds chicken breast or thighs
- 1 medium onion (halved)
- 2 bay leaves
- 2 cinnamon sticks
- 1 teaspoon salt
- 8 cups water
For the Molokhia Stew
- 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
- Cook the Chicken: Bring 8 cups of water to a boil in a large pot, then add the chicken along with the halved onion, bay leaves, cinnamon sticks, and salt. Cook for about 20 minutes until the chicken is tender and cooked through. Remove the chicken from the broth and set aside. Strain the broth to remove solids and keep it for later use.
- Roast the Onions: Preheat your oven to 400°F (200°C). Place the chopped onions on a baking sheet and drizzle with 2 tablespoons of olive oil. Roast the onions in the oven for approximately 30 minutes or until they are browned and caramelized, enhancing their sweetness and flavor.
- Prepare the Molokhia Leaves: Carefully pick through the dried molokhia leaves to remove any stems or debris. Soak them in water for 15 minutes then rinse multiple times to clean thoroughly. Squeeze out any excess liquid and set the prepared leaves aside.
- Sauté Aromatics: In the pot used for the chicken broth, heat the remaining 2 tablespoons of olive oil over medium heat. Add the minced garlic and chopped cilantro and sauté until fragrant, about 1 minute, to release their aromas and flavors.
- Cook the Molokhia: Add the molokhia leaves to the aromatics along with the 7 Spice, dried coriander, salt, and black pepper. Sauté this mixture for about 5 minutes until the molokhia softens and emits a fragrant scent. Then pour the reserved chicken broth into the pot, cover it, and let it cook on medium heat for 30 minutes to meld the flavors.
- Combine and Simmer: Reduce the heat to low simmer. Add the roasted onions, shredded chicken, lemon juice, and lemon slices to the pot. Let everything simmer together gently for another 20 minutes, allowing the flavors to fully integrate.
- Serve: Serve the warm molokhia stew over Lebanese rice or your preferred side. Enjoy this comforting and flavorful dish straight from the pot.
Notes
- Be sure to remove stems from dried molokhia leaves to avoid bitterness.
- Roasting the onions adds a deeper, sweeter flavor to the dish.
- The 7 Spice mix provides authentic Middle Eastern flavor; if unavailable, use a blend of cinnamon, allspice, and cloves.
- Adjust salt and spices to taste as molokhia can be quite flavorful on its own.
- Serve immediately for best texture and flavor, as molokhia can thicken upon standing.
- Prep Time: 25 minutes
- Cook Time: 1 hour 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
Keywords: Molokhia, Middle Eastern stew, chicken molokhia, traditional Egyptian recipe, molokhia leaves, Lebanese rice, slow simmered stew
