Molokhia (Mulukhiyah)

5 from 3 votes

Molokhia is a beloved Middle Eastern stew of jute leaves simmered with lemon and spices, often served with rice.

Prep Time20

Cook Time1

Total Time1 20

Course: Main Course

Cuisine: middle eastern

Servings:

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.

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 molokhia leaves. Cook for 5 minutes.
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 5 minutes and then add it to the stew followed by the shredded chicken and lemon juice. Cook for 30 more minutes.
Serve with vermicelli rice.