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Molokhia (Mloukhieh)

This is an authentic Lebanese recipe for how to make Molokhia - which is a jews mallow (jute leaves) hearty healthy stew served over rice!

Prep Time
45 mins
Cook Time
1 hr
Total Time
1 hr 45 mins
Servings: 12 servings
Calories: 190 kcal
Course: Main Course
Cuisine: Middle Eastern , Lebanese , Arabian

Ingredients

For the chicken
  • 1 ½ pounds chicken breast or thighs
  • 1 medium onion halved
  • 2 bay leaves
  • 2 cinnamon stick
  • 1 teaspoon salt
  • 8 cups water
For the molokhia
  • 3-4 ounces dried molokhia
  • 3 medium onions cut into chunks
  • 4 tablespoons olive oil divided
  • 1 cup chopped cilantro
  • 6 garlic cloves minced
  • 1 tablespoon 7 Spice
  • 1 tablespoon dried coriander
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 lemon juiced
  • ½ lemon sliced

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Lower the heat to simmer, add the roasted onions, shredded chicken, lemon juice and lemon slices, and simmer for 20 minutes.
  7. Serve warm over Lebanese rice, if desired.

Notes

  • Storage: Keep any leftovers in an airtight container in the fridge and they will keep for around 4 days. You can also freeze the stew and it will keep for up to 3 months.
  • Sourcing: You can find the jute leaves either dried or frozen at Middle Eastern markets.
  • Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • * Please note the nutrition label does not include the rice.
  • Instead of 7 Spice, you can substitute any mix of paprika, cumin, coriander, ground cloves, nutmeg, cardamom and cinnamon
  • To make it vegan, just leave the chicken out. You can add other vegetables like potatoes, cauliflower, eggplant or zucchini.

Nutrition Information

Calories 190kcal (10%) Carbohydrates 6g (2%) Protein 12g (24%) Fat 13g (20%) Saturated Fat 3g (15%) Cholesterol 43mg (14%) Sodium 455mg (19%) Potassium 252mg (7%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 1041IU (21%) Vitamin C 15mg (17%) Calcium 44mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 190

% 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.