Molokhia (Egyptian-style)

This popular Egyptian soup made with minced Jute leaves is nutritious and delicious over rice and chicken.

Course Entree, Soups & Stews

Cuisine Middle Eastern, North African

Level Intermediate

Main Ingredient Poultry, Vegetable

Diet Dairy-Free, Gluten-Free, Low Sugar, Low-Carb

Prep Time 30

Cook Time 45

Total Time 1 15

Servings servings

Calories 518kcal

Ingredients

½ large chicken (or 1 small about 750 grams)
1 medium onion (quartered)
12 pods green cardamom
1 cinnamon stick
1 bay leaf
1 teaspoon salt
5 cups water
2 tablespoons extra virgin olive oil
6 medium cloves garlic
1 tablespoon ground coriander seeds
½ teaspoon salt
500 grams fresh molokhia
2 cups Egyptian short-grain rice
2 tablespoons ghee (clarified butter)
1 teaspoon lemon juice

Grams + US Cups - US Standard

Instructions

Add the ½ large chicken, 1 medium onion, 12 pods green cardamom, 1 cinnamon stick, 1 bay leaf, 1 teaspoon salt and 5 cups water to a stock pot that's just large enough to hold the chicken. The chicken should be completely submerged. Cover and bring to a boil, then remove the lid and skim off any scum that accumulates on the surface. Keep skimming until there's no more foam coming up. Turn the heat down to a simmer, and cook the chicken for 20 minutes.
½ large chicken, 1 medium onion, 12 pods green cardamom, 1 cinnamon stick, 1 bay leaf, 1 teaspoon salt, 5 cups water
To make the Taqliya, combine the 6 medium cloves garlic, 1 tablespoon ground coriander seeds and 2 tablespoons extra virgin olive oil and ½ teaspoon salt and mash together into a paste.
2 tablespoons extra virgin olive oil, 6 medium cloves garlic, 1 tablespoon ground coriander seeds, ½ teaspoon salt
Prepare the 500 grams fresh molokhia by removing the leaves from the stems, then washing them thoroughly to remove the grit that accumulates on the leaves. Use a mezzaluna or chef's knife to mince the leaves. You can also put them in a food processor and pulse.
500 grams fresh molokhia
When the chicken is done, transfer it to a bowl using tongs, and cover the chicken with plastic wrap to keep it from drying out.
Thoroughly wash the 2 cups Egyptian short-grain rice and cook it according to the direction on the package, but substitute the chicken stock for the water.
2 cups Egyptian short-grain rice
When the rice 15 minutes away from being done, preheat the oven to 230 C (450 degrees F) spread about ⅓ of the Taqliya on the chicken skin, sprinkle with salt, and then place the chicken on a roasting pan. Bake the chicken for 15 minutes, or until the skin is golden brown.
Add half the remaining Taqliya to a pot. Fry the mixture until fragrant and browned. Add the 1 ½ cups of reserved chicken stock, along with the minced molokhia. Gently simmer, stirring occasionally until the molokhia is cooked (about 10-15 minutes). If you like your molokhia thinner, add more chicken stock. Season to taste with salt and pepper.
Add the remaining Taqliya to a small frying pan along with 2 tablespoons ghee. Fry until the garlic has browned.
2 tablespoons ghee
Add the 1 teaspoon lemon juice to the molokhia and stir it in.
1 teaspoon lemon juice
To serve, put the rice on a large platter. Section the chicken into pieces and place them on top of the rice. Serve the Molokhia in a separate bowl to pour on the rice and chicken.

Nutrition