Molokhia Recipe (Mulukhiyah)
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
6
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Calories
260 kcal
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Course
Main Course
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Cuisine
Middle Eastern
Molokhia Recipe (Mulukhiyah)
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This Middle Eastern stew is packed with flavors and is popular for how hearty and satisfying it is even though it's herb-based.
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Ingredients
Broth and Chicken
- 6 chicken thighs bone-in skinless
- 1 onion cut in half
- 4 cloves garlic
- 1 tick cinnamon
- 1 bay leaf
- 2 pods cardamom
- 6 peppercorns
Molokhia
- 4 tbsp olive oil
- 1 onion finely chopped
- 1 tomato finely chopped
- 4 oz Molokhia
- 1½ tsp seven spices
- 1 tsp Coriander spice
- 1 tsp salt
- ½ tsp black pepper
- 5 cups broth
- 4 cloves garlic minced
- 1½ cups cilantro chopped
- 1 lemon juiced
Instructions
Broth and Chicken
- Place the chicken thighs in a pot and add the onion, garlic, cinnamon, bay leaf, cardamom and peppercorns. Add in enough water to cover the chicken. Place the pot over medium high heat and cook the chicken for 30-40 minutes. Make sure the chicken thighs are cooked completely.
- Once cooled, strain the broth and set aside and shred the chicken.
Molokhia
- Pick through the molokhia for thicker stems and remove them. Place the leaves in a large bowl and cover with cold water. Soak for 20 minutes.
- Working in batches, squeeze the leaves between your hands to get rid of the excess water. Set the squeezed leaves aside and discard the excess slimy water.
- Heat 2 tbsp olive oil in a pot over medium high heat. Sauté the onion until golden.
- Add the chopped tomato and cook for a minute. Add the seven spices and coriander as well as salt and pepper followed by the molokhiya.
- Add the broth, cover, and cook for 40 minutes on medium.
- Heat the remaining 2 tbsp of olive oil in a small pan over medium heat. Sauté the mined garlic for a minute and add the cilantro. Cook for 5minutes and then add it to the stew followed by the shredded chicken and lemon juice. Cook for 30 more minutes.
- Serve with vermicelli rice.
Notes
- Avoid Overcooking: Molokhia can become slimy if overcooked. To prevent this, keep the cooking time precise. Also, avoid letting it simmer for too long. Aim for a total cooking time of around 40-45 minutes.
- You can Sauté the molokhia before adding the broth. You can add a little extra lemon juice, some lime juice, or citric acid as you sauté it. This helps prevent the sliminess and it cuts cooking time a bit.
- Stirring Technique: Stirring continuously while adding the molokhia to the pot can help achieve a smoother texture. Use a wooden spoon and stir gently but consistently.
- Cilantro Enhancement: Sautéing cilantro with garlic before adding it to the stew intensifies its flavor. This step adds depth and complexity to the dish, making it more aromatic.
- Use a Heavy-Bottomed Pot: A heavy-bottomed pot ensures even heat distribution and prevents the molokhia from sticking to the bottom and burning. It also helps maintain a steady simmer.
Nutrition Information
Show Details
Calories
260kcal
(13%)
Carbohydrates
11g
(4%)
Protein
23g
(46%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
0.02g
Cholesterol
107mg
(36%)
Sodium
1277mg
(53%)
Potassium
451mg
(13%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
894IU
(18%)
Vitamin C
17mg
(19%)
Calcium
44mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 260 kcal
% Daily Value*
| Calories | 260kcal | 13% |
| Carbohydrates | 11g | 4% |
| Protein | 23g | 46% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 107mg | 36% |
| Sodium | 1277mg | 53% |
| Potassium | 451mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 894IU | 18% |
| Vitamin C | 17mg | 19% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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