Entree: Egypt – Cairo & Delta – ملوخية ➤ Mulukhiyya (A stew of finely shredded jute leaves cooked in a garlicky coriander broth, often served with chicken and rice)

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 25 min

Cook 40 min

Total 1 hr 5 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 whole chicken, about 3 lb (1.4 kg)
- 10 cups (2.4 L) water
- 1 large onion, quartered
- 2 bay leaves
- 1 tsp (6 g) kosher salt for the stock, plus more for seasoning
- 1 lb (450 g) molokhia (mulukhiyya) leaves, fresh and finely chopped or 1 lb (450 g) frozen molokhia
- 3 tbsp (45 ml) vegetable oil or ghee
- 8 large garlic cloves, minced (about 2 oz (60 g))
- 2 tbsp (14 g) ground coriander
- 1 tsp (2 g) ground black pepper
- 2 tbsp (30 ml) fresh lemon juice, or to taste
- Cooked white rice for serving, about 2 cups (400 g) uncooked rice yields 6 cups (1.44 L) cooked
- Fresh lemon wedges for serving (no measurement required)

Show original ingredient measurements

- 1 whole chicken, about 3 lb (1.4 kg)
- 10 cups (2.4 L) water
- 1 large onion, quartered
- 2 bay leaves
- 1 tsp (6 g) kosher salt for the stock, plus more for seasoning
- 1 lb (450 g) molokhia (mulukhiyya) leaves, fresh and finely chopped or 1 lb (450 g) frozen molokhia
- 3 tbsp (45 ml) vegetable oil or ghee
- 8 large garlic cloves, minced (about 2 oz / 60 g)
- 2 tbsp (14 g) ground coriander
- 1 tsp (2 g) ground black pepper
- 2 tbsp (30 ml) fresh lemon juice, or to taste
- Cooked white rice for serving, about 2 cups (400 g) uncooked rice yields 6 cups cooked
- Fresh lemon wedges for serving (no measurement required)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Step 1: Place the whole chicken, 10 cups (2.4 L) water, quartered onion, bay leaves, and 1 tsp (5 ml) salt in a large pot. Bring to a gentle boil, skim any foam, then reduce heat and simmer uncovered 35–45 minutes until chicken is cooked through and broth is flavorful.
2. Step 2: Remove the chicken from the broth. Strain the broth through a fine sieve into a clean pot and discard solids. When cool enough to handle, shred the chicken into pieces, discarding skin and large bones if desired. Reserve both shredded chicken and bone-in pieces for serving.
3. Step 3: Bring the strained broth back to a simmer. Add the chopped (or thawed) molokhia leaves to the simmering broth and cook on low heat 5–7 minutes until leaves are tender and evenly wilted. Do not boil vigorously to preserve color and texture. Season molokhia with additional salt and 1 tsp (5 ml) black pepper to taste.
4. Step 4: In a small skillet, heat 3 tbsp (45 ml) vegetable oil or ghee over medium heat. Add the minced garlic and stir constantly 30–60 seconds until fragrant and just golden. Add the ground coriander and quickly stir 15–20 seconds to bloom the spice; remove from heat immediately to avoid burning.
5. Step 5: Pour the hot garlic-coriander mixture into the pot of molokhia and stir to combine. Add lemon juice to taste and adjust seasoning.
6. Step 6: To serve, place cooked rice on plates, ladle molokhia over the rice, and top with reserved shredded or bone-in chicken pieces. Offer lemon wedges on the side.

1. Step 1: Place the whole chicken, 10 cups (2.4 L) water, quartered onion, bay leaves, and 1 tsp salt in a large pot. Bring to a gentle boil, skim any foam, then reduce heat and simmer uncovered 35–45 minutes until chicken is cooked through and broth is flavorful.
2. Step 2: Remove the chicken from the broth. Strain the broth through a fine sieve into a clean pot and discard solids. When cool enough to handle, shred the chicken into pieces, discarding skin and large bones if desired. Reserve both shredded chicken and bone-in pieces for serving.
3. Step 3: Bring the strained broth back to a simmer. Add the chopped (or thawed) molokhia leaves to the simmering broth and cook on low heat 5–7 minutes until leaves are tender and evenly wilted. Do not boil vigorously to preserve color and texture. Season molokhia with additional salt and 1 tsp black pepper to taste.
4. Step 4: In a small skillet, heat 3 tbsp (45 ml) vegetable oil or ghee over medium heat. Add the minced garlic and stir constantly 30–60 seconds until fragrant and just golden. Add the ground coriander and quickly stir 15–20 seconds to bloom the spice; remove from heat immediately to avoid burning.
5. Step 5: Pour the hot garlic-coriander mixture into the pot of molokhia and stir to combine. Add lemon juice to taste and adjust seasoning.
6. Step 6: To serve, place cooked rice on plates, ladle molokhia over the rice, and top with reserved shredded or bone-in chicken pieces. Offer lemon wedges on the side.