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Chicken Molokhia | Jute Leaves Chicken Stew

An Egyptian style Molokhia Chicken Stew with the richness of Jute leaves in broth, topped with roasted chicken and served with rice or pita bread.
Prep Time15 mins
Cook Time1 hr 15 mins
Total Time1 hr 30 mins
Course: Main Course
Cuisine: arabic, Mediterranean, middle eastern
Keyword: chicken stew with jute leaves, molokhia chicken soup
Servings: 2 bowls
Author: Famidha Ashraf

Ingredients

  • 1 large bunch of fresh molokhia take only the leaves, chopped finely

For the broth

  • 300-500 grams chicken with bones
  • water enough to cover the chicken pieces
  • 1 medium onion quartered
  • 2 bay leaves
  • 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

Serve with

  • cooked rice
  • sumac to sprinkle (optional)

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.

Roast the chicken (stovetop)

  • Add a teaspoon of ghee to a thick-bottomed shallow pan. Remove the cooked chicken and rub it with some lime juice, salt and pepper. Place it on the pan on medium flame. Pan roast for 5 to 8 minutes flipping the chicken pieces until golden brown on all sides.

Roast the chicken (oven)

  • Preheat oven to 190-220°C. Rub the chicken with some salt, pepper and lime juice. Place the 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 and add the minced garlic and saute until golden.
  • Add a teaspoon of coriander powder and a few drops of lime juice.
  • Sauté the mixture for 2 minutes or until lightly browned.
  • Transfer this mixture to the broth pot and let it simmer for 2 minutes.

Add Molokhia

  • Drop the minced molokhia leaves into the broth and stir.
  • Boil only for about 5 minutes or until the Molokhia leaves are wilted.

Serve

  • Serve molokhia as soup with shredded chicken and pita or serve with boiled rice and chicken pices as a meal.