Molokhia

Dive into the comforting flavors of *Molokhia*, a traditional Middle Eastern dish that’s packed with nutrients and brimming with rich, earthy aromas. This hearty stew features finely chopped molokhia leaves—also known as jute mallow—cooked in a fragrant broth infused with coriander, garlic, and tender chicken. The addition of butter or ghee gives the dish a luscious depth, while a squeeze of fresh lemon juice adds the perfect tangy finish. Whether served over fluffy rice or enjoyed on its own, this wholesome recipe offers a wonderful balance of bold flavors and a silky texture. Perfect for weeknight meals or special occasions, *Molokhia* is a comforting and authentic dish that will transport your taste buds straight to the heart of the Middle East.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 500 grams Molokhia leaves (fresh or frozen)
• 500 grams Chicken thighs
• 1 liter Chicken broth
• 4 Garlic cloves (minced)
• 1 teaspoon Ground coriander
• 1 teaspoon Ground black pepper
• 1 teaspoon Salt
• 2 tablespoons Butter or ghee
• 2 tablespoons Lemon juice
• 2 Bay leaves
• 2 tablespoons Vegetable oil
• 1 Onion (chopped)
• 2 cups Rice (optional, for serving)

Directions

Step 1

If you are using fresh molokhia leaves, wash them well, drain them, and finely chop them. If using frozen, let them thaw before using.

Step 2

In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Step 3

Add the chicken thighs to the pot and sear on all sides until golden brown, about 8 minutes.

Step 4

Add the chicken broth to the pot along with the bay leaves, ground coriander, black pepper, and salt. Bring to a boil.

Step 5

Reduce the heat to low, cover, and let the chicken simmer for about 30 minutes or until completely cooked through and tender.

Step 6

Remove the chicken from the pot and set aside to cool slightly. Once cool enough to handle, remove the meat from the bones and shred it into bite-sized pieces.

Step 7

Return the shredded chicken to the pot and bring the broth back to a gentle simmer.

Step 8

In a small skillet, melt the butter or ghee over medium heat. Add the minced garlic and cook until golden and fragrant, about 2 minutes.

Step 9

Add the garlic and butter mixture to the pot with the chicken and broth.

Step 10

Stir in the molokhia leaves and cook on low heat for an additional 5 to 10 minutes, or until the leaves are fully wilted and cooked through.

Step 11

Stir in the lemon juice and adjust salt and pepper to taste.

Step 12

Serve the molokhia hot over freshly cooked rice if desired.

Nutrition Facts

Serving size	3265.4 grams (3265.4g)

Amount per serving	% Daily Value*
Calories	2388

Total Fat 105.30g	135%
Saturated Fat 25.10g	126%
Polyunsaturated Fat 0.00g
Cholesterol 400mg	133%
Sodium 6279mg	273%
Total Carbohydrate 211.00g	77%
Dietary Fiber 20.30g	73%
Total Sugars 11.50g
Protein 151.90g	304%

Vitamin D 0IU	0%
Calcium 1369mg	105%
Iron 42mg	235%
Potassium 5709mg	121%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.5%

Protein: 25.3%

Carbs: 35.2%