Entree: South Sudan – Northern Culinary Region – Molokhia (Thick, savory stew of jute leaves cooked with fragrant garlic and coriander, typically 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 30 min

Cook 40 min

Total 1 hr 15 min

Ingredients

- 1 whole chicken, cut into pieces, approx. 3 lb (1.4 kg)
- 1 lb (450 g) fresh or frozen molokhia (jute) leaves, shredded if large
- 6 cups (1.4 L) chicken stock
- 1 large onion, chopped (about 8 oz / 225 g)
- 8 cloves (24 g) garlic, divided
- 2 tbsp (30 ml) vegetable oil or clarified butter (ghee)
- 1 tbsp (6 g) ground coriander or 1 tbsp (6 g) toasted coriander seeds, ground
- 1 tsp (5 g) ground black pepper
- 1 1/2 tsp (8 g) salt, adjust to taste
- 2 tbsp (30 ml) lemon juice or to taste
- 2 cups (400 g) long-grain rice, uncooked, for serving
- Optional: 1 small tomato, grated (about 4 oz / 115 g) to brighten the broth

Instructions

1. In a large pot, combine chicken pieces, chopped onion, 4 cloves (12 g) minced garlic, and chicken stock. Bring to a simmer over medium heat, skimming foam, then reduce heat and simmer gently for 30–35 minutes until the chicken is cooked through and tender.
2. Remove the chicken pieces and set aside to cool slightly; keep the broth simmering. When cool enough to handle, shred the chicken meat from the bones and return the meat to the pot; discard bones.
3. Add the molokhia leaves to the simmering broth and stir to combine. Cook gently 5–8 minutes if using fresh leaves, or according to package instructions if frozen, until the leaves are tender and the stew is slightly thickened.
4. In a small skillet, heat 2 tbsp (30 ml) vegetable oil or ghee over medium heat. Add the remaining 4 cloves (12 g) garlic, finely minced, and the ground coriander. Fry briefly, stirring constantly, until the garlic is golden and aromatic, about 1–2 minutes—do not burn.
5. Stir the garlic–coriander mixture into the molokhia pot, season with 1 1/2 tsp (8 g) salt and 1 tsp (5 g) pepper, and simmer 2–3 minutes to meld flavors. Stir in 2 tbsp (30 ml) lemon juice and adjust seasoning to taste. If using, add the grated tomato with the broth earlier in step 3 for a brighter base.
6. Meanwhile, cook 2 cups (400 g) rice according to package instructions. Serve the molokhia hot over rice, spooning the chicken and broth over the grains.