Molokhia
Indulge in the rich flavors of Molokhia, a beloved Middle Eastern dish that combines tender chicken, aromatic spices, and the nutrient-packed molokhia leaves. This comforting stew begins with seared chicken thighs simmered in a savory broth infused with garlic, coriander, and bay leaves, creating a fragrant base. The highlight is the molokhia leaves, which lend a silky texture and distinctive earthy flavor as they cook to perfection. Finished with a zesty touch of fresh lemon juice, this hearty dish is best served over fluffy white rice, making it a wholesome, satisfying meal. Ideal for family dinners, Molokhia is a fusion of tradition and taste that’s cherished across generations. Keywords: Molokhia Recipe, Middle Eastern Stew, Chicken Molokhia, Arabic Cuisine, Healthy Comfort Food.
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Recipe Information
Ingredients
- 500 grams Molokhia leaves (fresh or frozen)
- 500 grams Chicken thighs
- 1 liter Chicken broth
- 4 Garlic cloves (minced)
- 1 teaspoon Ground coriander
- 1 teaspoon Ground black pepper
- 1 teaspoon Salt
- 2 tablespoons Butter or ghee
- 2 tablespoons Lemon juice
- 2 Bay leaves
- 2 tablespoons Vegetable oil
- 1 Onion (chopped)
- 2 cups Rice (optional, for serving)
Instructions
If you are using fresh molokhia leaves, wash them well, drain them, and finely chop them. If using frozen, let them thaw before using.
In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the chicken thighs to the pot and sear on all sides until golden brown, about 8 minutes.
Add the chicken broth to the pot along with the bay leaves, ground coriander, black pepper, and salt. Bring to a boil.
Reduce the heat to low, cover, and let the chicken simmer for about 30 minutes or until completely cooked through and tender.
Remove the chicken from the pot and set aside to cool slightly. Once cool enough to handle, remove the meat from the bones and shred it into bite-sized pieces.
Return the shredded chicken to the pot and bring the broth back to a gentle simmer.
In a small skillet, melt the butter or ghee over medium heat. Add the minced garlic and cook until golden and fragrant, about 2 minutes.
Add the garlic and butter mixture to the pot with the chicken and broth.
Stir in the molokhia leaves and cook on low heat for an additional 5 to 10 minutes, or until the leaves are fully wilted and cooked through.
Stir in the lemon juice and adjust salt and pepper to taste.
Serve the molokhia hot over freshly cooked rice if desired.
Nutrition Facts
Calories |
2404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.0 g | 141% | |
| Saturated Fat | 34.7 g | 174% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 586 mg | 195% | |
| Sodium | 4800 mg | 209% | |
| Total Carbohydrate | 182.6 g | 66% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 14.0 g | ||
| Protein | 181.0 g | 362% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1358 mg | 104% | |
| Iron | 29.3 mg | 163% | |
| Potassium | 5095 mg | 108% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
