Egyptian Molokhia with chicken is made with jute leaves in broth, topped with roasted chicken and served as stew or soup with rice or pita.
The new year is here and I want to start with a healthy recipe. Molokhia is also spelt as mulukhiyah, molokhia, mulukhiyya, malukhiyah, or moroheiya. It is a green leafy vegetable that is considered in Egypt as a royal food fit for the Kings. But with a picky hubby (no less than a King 😉) who abhors greens, I refrain from trying new greens. We are good with methi, coriander, mint, spring onions and sometimes spinach.
When I was at Hyper Panda (a supermarket chain in Saudi), I stood staring at the Molokhia name board. I wanted to try it because the name was interesting. Picked a bunch and placed them in the plastic bag that F was holding for me. He did not comment anything, but my always-justifying mind said "you eat methi leaves, so try having this one too. " 🙂
Back home, I researched about it and soon was swimming in an ocean of Molokhia recipes that were just different versions of the same dish. Molokhia is Jute leaves or Jew's Mallow. It is very popular in Middle-Eastern and North African cuisine. Molokhia is also called as Egyptian spinach, West African sorrel, or okra leaf. Jew's Mallow or Jute leaves are highly nutritious and loaded with folic acid, iron, calcium, vitamin C and antioxidants.
Molokhia Leaves in India
For the benefit of my Indian readers: Molokhia in Kannada is called Sanabu, Chinchala Gida, Chunchala Gida or Kinikini Beeja and Molokhia in Tamil is known as Sanal Piratti-Kirai or Naruvalli. Molokhia leaves in Hindi is Pat-sag or Mithapat. I hope this helps you to source this and try it.
There is something so good about the aroma of the boiling stock of chicken and spices. And when I added the Molokhia leaves, it made me hungry instantly. Thankfully it was lunchtime. I devoured a bowl and made sure there was some left for F. Sent F a picture of it and he replied: "it looks yum".
Reheated the stew for dinner and he walked into the kitchen to look at the pot. He looked at me and then took a spoon to taste it and then he goes like this --- "Ewwwww, it smells and tastes fishy" so I got to have them all for myself. "It is official, I do not like any greens" Fiiiiiinnnnnee (rolling my eyes)
But, I am still going to share this recipe because I loved it and I am sure my readers and friends will also love it or at least try it. It is simple with very fewer ingredients. Imagine greens floating in chicken broth with some roasted chicken and maybe some cooked rice to make it a meal. 😋
Molokhia leaves get slimy like Okras, so do not overcook them. Keep the recipe as simple as you can. You can serve Molokhia as a soup with pita bread. It is rich taste and Heba, the author has named it apt "A meal fit for a King".
📖 Recipe Card
Chicken Molokhia | Jute Leaves Chicken Stew
Ingredients
- 1 large bunch of fresh molokhia, take only the leaves, chopped finely
For the broth
- 300-500 grams chicken bone-in pieces
- water , enough to cover the chicken pieces
- 1 medium onion, quartered
- 2 bay leaf
- 2 green cardamom
- ½ teaspoon Freshly ground black pepper
- salt to taste
For roasting the boiled chicken
- 1 teaspoon ghee
- Salt and pepper to taste
- Juice of half a lime
For Garlic Coriander Oil
- 1 teaspoon ghee
- 8 garlic cloves, peeled and minced
- 1 teaspoon coriander powder
- 1 teaspoon lime juice
Instructions
Prepare the chicken broth
- Add the chicken, onion, bay leaves, cardamom pods, salt and pepper into a deep saucepot. Add enough water to cover the chicken and bring this to a full boil. Reduce to medium flame and cook for at least 40 minutes or until the chicken is cooked through and the broth is flavourful.300-500 grams chicken bone-in pieces1 medium onion quartered2 bay leaf2 green cardamom½ teaspoon Freshly ground black peppersalt to tastewater enough to cover the chicken pieces
Roast the chicken (stovetop)
- Add a teaspoon of ghee to a thick-bottomed fry pan. Remove the cooked chicken and rub it with some lime juice, salt and pepper. Place it in the pan on medium flame. Pan-roast for 5 to 8 minutes, flipping the chicken pieces until golden brown on all sides.1 teaspoon gheeJuice of half a limeSalt and pepper to taste
Roast the chicken (oven)
- Preheat oven to 200°C. Place the seasoned chicken pieces on a baking sheet and bake for 8 to 10 minutes or until browned.
Make the garlic-coriander oil
- Heat ghee in a small saucepan, add the minced garlic and saute until golden.1 teaspoon ghee8 garlic cloves peeled and minced
- Add a teaspoon of coriander powder and a few drops of lime juice. Sauté the mixture for 2 minutes or until lightly browned.1 teaspoon coriander powder1 teaspoon lime juice
- Transfer this mixture to the broth pot and let it simmer for 2 minutes.
Add Molokhia
- Drop the chopped molokhia leaves into the broth and stir. Boil for about 5 minutes or until the Molokhia leaves are wilted.1 large bunch of fresh molokhia take only the leaves, chopped finely
Serve
- Serve molokhia as a soup topped with shredded chicken, along with some bread, or serve it with boiled rice and chicken pieces as a meal.
Anita says
I finally made molokhia using your recipe and it turned out amazing! The texture was just right, not too thick, not too runny and the garlicky aroma filled my kitchen 😍. I served it with rice as you suggested, and my family absolutely loved it. I’ve tried molokhia at restaurants before but this homemade version tasted so much fresher and comforting. Thank you for breaking it down. I’ll definitely be making this again!