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Molokhia with chicken
Also known as ملوخية · mulukhiyah · molokhiya · jute leaf stew with chicken
A deep-green soup of finely minced jute leaves over rice with chicken, finished with a sizzled garlic-coriander taqliya. Silky, almost slippery.
Typical serving
520 kcal
usually 410–660 kcal
 Protein | 34 g |
|---|---|
 Carbs | 56 g |
 Fat | 18 g |
Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.
Before you start
- frozen or dried molokhia, from a Middle Eastern grocer
Ingredients
Serves 2 · dimmer marks are storecupboard
- 300gchicken thighs, boneless
- 120glong-grain rice
- 400gfrozen or dried molokhia
- 1 tbspghee
- 8garlic cloves
- 2 tspground coriander
- 1onion
- 1 tspcardamom and bay leaves
- 1lemon
Method
6 steps
simmer · 35m walk awayChicken covered with cold water with the onion, cardamom and bay, brought up and skimmed, then left at a bare tremble until it pulls apart easily and there is no pink anywhere in it. Keep every drop of the broth.
chop · 5mChicken out and torn into pieces once it is cool enough to handle. Garlic crushed to a paste with salt.
boil · 15m walk awayRice on in some of the broth rather than water, lid, lowest heat.
- simmer · 8m
Molokhia into the hot broth and given a few minutes only, never allowed to come to a proper boil. Boiled hard it separates, and a separated pot cannot be brought back.
fry · 3mThe taqliya: garlic and ground coriander into hot ghee until the garlic is just gold and the whole kitchen smells of it. One shade past gold and it is bitter.
finish · 3mTaqliya poured straight into the pot so it hisses — that noise is the point — chicken back in, rice alongside, lemon at the table.
Worth knowing
The texture divides the world in two — and Egyptians consider the viscosity the entire point, guarding it by mincing the leaves by hand.
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