Entree: Egypt – Alexandria & Mediterranean – ملوخية ➤ Mulukhiyya (Thick green stew made from finely chopped jute leaves cooked with garlic and broth, traditionally served with rice or bread)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 50 min

Total 1 hr 5 min

Ingredients

- 1 lb (450 g) fresh molokhia (jute) leaves, finely chopped (or 1 package frozen, thawed and chopped)
- 2 lb (900 g) bone-in chicken pieces for broth (thighs and drumsticks)
- 8 cups (1.9 L) water
- 1 medium onion, approx. 5.3 oz (150 g), halved
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2.5 ml) ground black pepper
- 2 cups (480 ml) chicken broth reserved after cooking the chicken
- 2 tbsp (30 ml) vegetable oil or ghee
- 8 cloves garlic, approx. 24 g, minced
- 1 tbsp (15 ml) ground coriander
- 1/2 tsp (2.5 ml) ground cumin (optional)
- 2 tbsp (30 ml) lemon juice (about 1 lemon) plus wedges for serving
- 2 cups (370 g) long-grain white rice, cooked for serving
- Fresh cilantro or dill for garnish: 1/4 cup (15 g) chopped

Instructions

1. Make the chicken broth: In a large pot combine chicken pieces, halved onion, 8 cups (1.9 L) water, 1 tsp (5 g) salt, and 1/2 tsp (2.5 ml) pepper. Bring to a boil, then reduce to a simmer and cook until chicken is tender, about 30–40 minutes.
2. Remove and shred chicken: Transfer chicken pieces to a plate to cool. Strain the cooking liquid through a fine sieve into a clean pot and reserve about 2 cups (480 ml) of the clear broth; refrigerate or use remaining broth for soup.
3. Prepare the molokhia: Bring the reserved 2 cups (480 ml) chicken broth to a gentle simmer. Add the chopped molokhia leaves and stir; cook just until wilted and thickened, 3–5 minutes. Do not overcook; molokhia should remain silky.
4. Make the garlic-coriander tarka: While molokhia cooks, heat 2 tbsp (30 ml) ghee or oil in a small skillet over medium heat. Add minced garlic and sauté, stirring constantly, until fragrant and lightly golden, about 1–2 minutes. Add 1 tbsp (15 ml) ground coriander and 1/2 tsp (2.5 ml) cumin if using; toast briefly 30 seconds, then remove from heat.
5. Finish the stew: Pour the hot garlic-coriander mixture into the pot with molokhia and stir to combine. Add 2 tbsp (30 ml) lemon juice and adjust salt to taste. Keep warm without boiling.
6. Shred the cooled chicken: Remove skin and bones, shred chicken meat into bite-size pieces and warm in a little broth if desired.
7. Serve: Spoon hot cooked rice onto plates, ladle molokhia over rice, top with shredded chicken, garnish with chopped cilantro or dill, and serve with lemon wedges on the side.