Egyptian Molokhia with Shredded Chicken

Molokhia, known as 'ملوخية' in Arabic, is a beloved green stew made from finely minced jute leaves. This dish has deep cultural roots in Egypt and the Levant, where it is traditionally prepared with garlic, lemon, and a rich broth. The name 'Molokhia' is derived from the Arabic word for 'royal,' as it was once considered a dish fit for nobility. Served over rice or with flatbread, it embodies the essence of comfort food in Middle Eastern cuisine. This version features tender shredded chicken simmered in a fragrant broth, enriched with sautéed garlic and a zesty salsa. The combination of earthy greens, aromatic spices, and citrusy brightness makes it a nourishing and flavorful meal, perfect for family gatherings or a cozy dinner.

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Ingredients (Makes 4 servings)

2 large chicken breasts (about 565 g / 1.25 lbs, bone-in or dark meat optional)
Salt and black pepper, to taste
½ tbsp (4 g) garlic powder
½ tbsp (4 g) paprika
½ tbsp (4 g) ground coriander
1 small onion, quartered
2 bay leaves
4 garlic cloves, whole
2 (14 oz / 400 g each) frozen molokhia bags
1.5 cups (360 ml) chicken broth, plus more if needed
Salt, to taste
1 tbsp (15 ml) olive oil
4 garlic cloves, minced
½ jalapeño, chopped
Juice of 1 small lemon
2 garlic cloves
2 tbsp (30 ml) olive oil
Pinch of salt

Nutrition Information (per 100g)

Calories: 85
Fat: 3.5
Protein: 9.2
Carbohydrates: 5.8
Fiber: 2.1

Directions

Preparing the Chicken

1. Place the chicken breasts in a pot and season with salt, black pepper, garlic powder, paprika, and ground coriander.
2. Cover the chicken completely with warm water and add the quartered onion, bay leaves, and whole garlic cloves.
3. Bring to a boil, then reduce to a simmer and cook for 20-25 minutes until the chicken is fully cooked through.
4. Remove the chicken from the pot and let it cool for a few minutes before shredding it with a fork or your hands.
5. Strain the broth and set it aside for later use.

Cooking the Molokhia

6. Place the frozen molokhia in a pot and add 1.5 cups (360 ml) of the reserved chicken broth.
7. Season with a pinch of salt and let it simmer for 10 minutes until the molokhia melts into the broth, forming a thick stew.

Making the Salsa

8. In a mini food processor, blend the jalapeño, lemon juice, garlic cloves, olive oil, and a pinch of salt until smooth. Adjust seasoning to taste.

Finishing the Dish

9. Heat 1 tbsp (15 ml) olive oil in a pan and sauté the minced garlic until fragrant and slightly crisp.
10. Stir the sautéed garlic into the molokhia, followed by the shredded chicken. Allow to warm through for a few minutes.

Serving

11. Serve the molokhia over a bed of rice with the prepared salsa and lemon wedges on the side.

Cookix's Secrets

Alternative Cooking Method

Instead of boiling, roast the chicken for a deeper flavor before shredding.

Alternative Proteins

Replace chicken with beef or lamb for a heartier version.

Bold Flavor Enhancements

Add a pinch of cumin or sumac to the molokhia for an extra layer of flavor.

Cooking Tips

For a richer broth, use bone-in chicken or add a chicken bouillon cube.

Healthier Variation

Use skinless chicken breast and reduce the olive oil for a lower-fat version.

Seasonal Tweaks

Use fresh molokhia leaves if available instead of frozen for a more vibrant taste.

Serving Suggestions

Molokhia pairs well with white rice or warm flatbread for a traditional experience.

Storage

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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