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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
