Egyptian Chicken and Molokhia Stew Recipe

Introduction

Molokhia is a beloved Egyptian stew known for its unique, earthy flavor and nourishing qualities. This recipe features tender chicken simmered with jute leaves, fresh spices, and a vibrant garlic-coriander sauce for a comforting, hearty meal.

Ingredients

• 3 lbs chicken breasts
• Kosher salt and black pepper
• 2 tbsp olive oil (plus 2 tbsp more for the adha)
• 1 onion, peeled and cut in half
• 3-4 garlic cloves
• 4-5 cups water
• 1 bay leaf
• 8-10 cardamom pods
• 1 packet frozen chopped molokhia
• 1 jalapeno, cut in half
• 1 small sweet pepper, cut in half
• 1 small tomato, slit but kept whole
• 1 tbsp ground coriander
• 3-4 garlic cloves, finely crushed for the adha
• 2 shallots, very finely chopped
• ½ jalapeno or serrano pepper, finely chopped (optional)
• ¼ cup white vinegar
• Water to dilute the shallot garnish
• Lemon wedges for serving

Instructions

1. Step 1: Season the chicken with salt and pepper. Heat 2 tablespoons of olive oil in a large pot over medium-high heat and sear the chicken skin side down for 3 minutes. Flip and sear the other side for 3 minutes, but don’t cook through.
2. Step 2: Add the halved onion, 3-4 whole garlic cloves, water to cover the chicken, bay leaf, and cardamom pods to the pot. Bring to a boil, then reduce heat and simmer partially covered for 45-60 minutes.
3. Step 3: Carefully remove the chicken and set aside. Strain the broth through a fine mesh sieve into a clean pot.
4. Step 4: Let the chicken cool for 15 minutes, then shred into bite-sized pieces. Set aside.
5. Step 5: Add the frozen molokhia to the strained broth and bring to a boil. Add the jalapeno halves, sweet pepper halves, and whole slit tomato. Simmer on low heat for 10 minutes, then adjust seasoning. Remove the tomato and peppers if desired. Stir in the shredded chicken.
6. Step 6: In a frying pan, heat 2 tablespoons of olive oil over medium heat. Add ground coriander and crushed garlic cloves. Fry until fragrant for 30-60 seconds, careful not to burn.
7. Step 7: Pour the garlic and coriander mixture (adha) over the stew and stir to combine.
8. Step 8: In a small bowl, combine chopped shallots, finely chopped jalapeno or serrano, white vinegar, and enough water to thin the mixture slightly.
9. Step 9: Serve the molokhia stew hot with rice, topped with the shallot garnish and lemon wedges on the side.

Tips & Variations

• For deeper flavor, simmer the broth longer and remove foam as needed.
• Adjust the heat level by adding more or less jalapeno or serrano in the garnish.
• If fresh molokhia is available, use it instead of frozen, but reduce cooking time to avoid overcooking.
• Serve with warm pita bread for a traditional touch.

Storage

Store leftover molokhia in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or broth if the stew thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other parts of the chicken instead of breasts?

Yes, bone-in thighs or a whole chicken can be used for richer flavor and more tender meat. Adjust cooking time accordingly.

What if I can’t find frozen molokhia?

Fresh molokhia leaves can be substituted if available. Alternatively, dried molokhia powder can be used, but it requires different preparation and may change the texture slightly.

Egyptian Chicken and Molokhia Stew Recipe

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★★★★★

5 from 133 reviews

• Author: Julian
• Total Time: 1 hour 15 minutes
• Yield: 6 servings 1x

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Description

Molokhia is a traditional Egyptian chicken and jute leaf stew known for its rich, savory broth and unique texture. This hearty stew combines tender shredded chicken simmered in a flavorful broth infused with spices, garlic, and fresh vegetables, then finished with a fragrant coriander garlic oil (adha). Served with lemon wedges and shallot garnish, it’s a comforting and aromatic dish perfect for a satisfying meal.

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Ingredients

Scale 1x2x3x

For the Chicken and Broth

• 3 lbs Chicken breasts
• Kosher salt and black pepper, to taste
• 2 tbsp Olive oil
• 1 Onion, peeled and cut in half
• 3–4 Garlic cloves, peeled
• 4–5 cups Water
• 1 Bay leaf
• 8–10 Cardamom pods

For the Molokhia Stew

• 1 Packet frozen chopped molokhia (jute leaves)
• 1 Jalapeno, cut in half
• 1 Small sweet pepper, cut in half
• 1 Small tomato, slit with a knife but kept whole

For the Adha (Flavoring Oil)

• 2 tbsp Olive oil
• 1 tbsp Ground coriander
• 3–4 Garlic cloves, finely crushed

For the Shallot Garnish

• 2 Shallots, very finely chopped
• ½ Jalapeno or Serrano pepper, very finely chopped (optional, adjust to taste)
• ¼ cup White vinegar
• Water to dilute (about 2-3 tbsp)

To Serve

• Lemon wedges
• Cooked rice (optional, for serving)

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Instructions

1. Sear the Chicken: Season the chicken breasts generously with kosher salt and black pepper. Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chicken pieces skin side down and sear for 3 minutes until browned. Flip and sear the other side for an additional 3 minutes. The chicken should be browned but not fully cooked through.
2. Make Broth: Add the halved onion and 3-4 garlic cloves to the pot. Pour in 4-5 cups of water, enough to cover the chicken. Add the bay leaf and cardamom pods. Bring the mixture to a boil, then reduce to a low simmer. Partially cover the pot and let it simmer gently for 45-60 minutes, allowing the flavors to meld and the chicken to cook through.
3. Strain Broth: Carefully remove the chicken pieces from the pot and place them on a plate. Strain the broth through a fine mesh sieve into a clean pot to remove solids and aromatics, leaving a clear, flavorful broth behind.
4. Shred Chicken: Allow the chicken to cool for about 15 minutes so it’s easier to handle. Shred the chicken into bite-sized pieces using your fingers or two forks. Set aside.
5. Make Molokhia: Return the strained broth to the pot and add the frozen molokhia. Bring back to a boil, then add the halved jalapeno, sweet pepper, and the slit but whole tomato. Lower heat and simmer gently for 10 minutes to cook the molokhia and meld flavors. Taste and adjust seasoning if necessary. Optionally remove the tomato and peppers. Stir the shredded chicken back into the stew to warm through.
6. Make the Adha (Flavoring Oil): In a small frying pan, heat 2 tablespoons olive oil over medium heat. Add ground coriander and 3-4 crushed garlic cloves. Fry gently for 30-60 seconds, until fragrant but not burnt. Immediately pour this aromatic oil (adha) over the simmering molokhia stew and stir well to incorporate.
7. Make the Shallot Garnish: In a small bowl, combine the finely chopped shallots, finely chopped jalapeno or serrano pepper (optional), white vinegar, and enough water to dilute slightly (about 2-3 tablespoons). Mix well to create a sharp, tangy garnish.
8. Serve: Ladle the molokhia stew into bowls and serve hot with lemon wedges on the side for squeezing. Accompany with the shallot garnish and optionally with steamed rice for a complete meal.

Notes

• Using chicken breasts is traditional but you can substitute with thighs or a whole chicken cut into pieces if preferred.
• If fresh molokhia leaves are available, finely chop them and substitute for the frozen pack.
• The jalapeno and sweet pepper add subtle heat and sweetness; adjust or omit according to your spice tolerance.
• Be careful not to burn the garlic in the adha; frying until fragrant is sufficient for the best flavor.
• The shallot garnish provides a fresh, acidic balance to the rich stew.

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Category: Stew
• Method: Stovetop
• Cuisine: Egyptian

Keywords: Molokhia, Egyptian stew, chicken stew, jute leaves, traditional Egyptian recipe, hearty stew, chicken molokhia