Egyptian Molokhia with Chicken
A signature Egyptian dish of finely chopped jute mallow leaves cooked into a silky green stew, finished with a fragrant garlic-coriander tempering and served with poached chicken and rice.
By Palate Palace Kitchen
About This Recipe
This traditional Egyptian chicken stew is a comforting, gluten-free centerpiece centered around molokhia, or minced jute leaves. The dish is celebrated for its unique, silky texture and deeply savory profile. By poaching bone-in chicken with aromatic onion, cardamom, and bay leaf, you create a rich, flavorful broth that serves as the essential foundation for the entire meal.
The culinary magic of this preparation lies in the final tempering step, known as the tasha. Frying minced garlic and ground coriander in ghee or oil until golden and aromatic, then stirring this sizzling mixture directly into the gently simmered greens, instantly elevates the stew with a burst of warmth and complexity. It is crucial to keep the heat gentle once the molokhia is added to the pot; boiling the broth too vigorously can cause the delicate minced leaves to separate from the liquid.
For a beautiful presentation and contrasting texture, take the extra step to brown the poached chicken pieces in a little ghee before serving. This adds a lovely golden color and a savory exterior that pairs beautifully with the tender meat.
To enjoy this classic meal as intended, serve the aromatic green stew alongside the chicken accompanied by a side of warm Egyptian rice. Any leftover stew can be stored in the refrigerator, ready to be gently reheated for another satisfying dinner.
Ingredients
- 2 lb Bone-in chicken pieces
- 1 lb Frozen or fresh molokhia (jute leaves), chopped
- 6 cloves Garlic, minced
- 1 tbsp Ground coriander
- 1 Onion, halved
- 1 tsp Cardamom pods and bay leaf
- 0.5 tsp Ground cumin
- 3 tbsp Ghee or oil
- 5 cups Chicken stock
- 1.5 tsp Salt
Instructions
- 1
Poach the chicken with the onion, cardamom, and bay leaf until cooked, then remove and reserve the stock.
30 min
- 2
Optionally brown the poached chicken in a little ghee for colour.
6 min
- 3
Bring the strained stock to a simmer and stir in the chopped molokhia, cooking gently without boiling hard.
12 min
- 4
Prepare the tasha: fry the minced garlic with ground coriander in ghee until golden and aromatic.
4 min
- 5
Stir the sizzling garlic tempering into the molokhia and season with cumin and salt.
3 min
- 6
Serve the molokhia with the chicken and Egyptian rice.
3 min
Nutrition Facts
360
kcal
Calories
34
g
Protein
10
g
Carbs
20
g
Fat
4
g
Fiber
700
mg
Sodium
Rate This Recipe
Beverage Pairings
Great pairings balance the weight and flavor of the dish: crisp, high-acid drinks refresh rich or fried food, a touch of sweetness tames spice, and light dishes suit light-bodied drinks. Both alcoholic and non-alcoholic options can shine.
Wine, Beer & Spirits
Dry rosé is remarkably versatile across savory dishes. Enough structure to stand up to a rich, hearty dish.
Serve well chilled (8–10°C).
Non-Alcoholic
A clean, neutral refresher that suits almost any dish. Enough structure to stand up to a rich, hearty dish.
Serve cold with a citrus twist.
Light and palate-cleansing — a safe, refreshing choice. Enough structure to stand up to a rich, hearty dish.
Steep at 75–80°C for 2 minutes.
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