Molokhia (Mloukhieh)
User Reviews
5
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Prep Time
45 mins
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Cook Time
1 hr
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Total Time
1 hr 45 mins
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Servings
12 servings
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Calories
190 kcal
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Course
Main Course
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Cuisine
Middle Eastern, Lebanese, Arabian
Molokhia (Mloukhieh)
Description
This recipe begins by boiling chicken breast or thighs with onion, bay leaves, cinnamon sticks, and salt to create a rich broth and tender meat. The broth is strained to remove solids, and the chicken set aside for serving. Onions are roasted until browned to develop sweetness and a caramelized flavor.
Dried molokhia leaves are soaked, rinsed, and squeezed to remove excess liquid, then sautéed with garlic, fresh cilantro, 7 spice seasoning, dried coriander, salt, and black pepper in olive oil. The fragrant mixture softens before chicken broth is added back and the stew simmers for 30 minutes, thickening and melding flavors.
Before serving, lemon juice and sliced lemon add acidity, balancing the earthy and herbal flavors of the stew. This dish is traditionally eaten with rice, making a hearty and aromatic meal.
The notes mention that leftovers keep refrigerated for up to four days and freeze well for three months. Jute leaves can be sourced dried or frozen in Middle Eastern markets. Alternatives for the 7 spice blend include common spices like paprika, cumin, and cinnamon. The recipe can be adapted for vegan diets by omitting chicken and adding vegetables such as potatoes or eggplant.
Ingredients
For the chicken
- 1 ½ pounds chicken breast or thighs
- 1 onion halved, medium
- 2 bay leaf
- 2 cinnamon stick
- 1 teaspoon salt
- 8 cups water
For the molokhia
- 3-4 ounces dried molokhia
- 3 onion cut into chunks, medium
- 4 tablespoons olive oil divided
- 1 cup cilantro chopped
- 6 garlic minced, cloves
- 1 tablespoon 7 spice seasoning
- 1 tablespoon dried coriander
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 lemon juiced
- ½ lemon sliced
Instructions
- Bring 8 cups of water to boil, add the chicken along with the bay leaves, salt and onion. Cook for 20 minutes until chicken is tender and no longer pink. Remove chicken and set aside. Sift the chicken broth and set aside.
- Preheat the oven to 400°F, place the onions on a baking sheet and drizzle 2 tablespoons of the olive oil on top of the onions. Roast in the oven until browned, about 30 minutes.
- Pick through molokhia to remove any stems or debris. Soak for 15 minutes and rinse a few times. Squeeze out any liquid and set aside.
- Heat the remaining 2 tablespoons olive oil in the pot used to make the chicken broth. Add the cilantro and garlic and cook until fragrant, about one minute.
- Add the molokhia to the mixture along with the 7 Spice, coriander, salt and pepper, and saute until the molokhia softens and becomes fragrant, about 5 minutes. Pour the chicken broth on top of the molokhia and cook on medium heat covered for 30 minutes.
- Lower the heat to simmer, add the roasted onions, shredded chicken, lemon juice and lemon slices, and simmer for 20 minutes.
- Serve warm over Lebanese rice, if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Dried or frozen jute leaves are typically found in Middle Eastern markets.
- 7 spice seasoning can be substituted with a mix of paprika, cumin, coriander, ground cloves, nutmeg, cardamom, and cinnamon.
- To make a vegan version, omit the chicken and add vegetables like potatoes, cauliflower, eggplant, or zucchini.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 190 kcal
% Daily Value*
| Calories | 190kcal | 10% |
| Carbohydrates | 6g | 2% |
| Protein | 12g | 24% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 43mg | 14% |
| Sodium | 455mg | 19% |
| Potassium | 252mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1041IU | 21% |
| Vitamin C | 15mg | 17% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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