The Classic Molokhia: Egyptian Chicken and Jute Stew Recipe

Green, velvety molokhia has captivated my taste buds since childhood memories of cairo kitchens.

Aromas wafting through narrow streets tell stories of generations perfecting this hearty dish.

Egyptian grandmothers carefully prepare tender chicken swimming in rich, herbaceous sauce.

Leafy greens meld seamlessly with succulent meat, creating a comforting texture that speaks to desert hospitality.

Ancient culinary traditions pulse through every spoonful of this warming stew.

Warm pita bread becomes the perfect companion to scoop up each delectable bite.

Savor this authentic recipe that connects you directly to the heart of egyptian home cooking.

Molokhia Chicken Stew That’s Deep And Nutritious

• Nutrient-Packed Comfort: Packed with protein-rich chicken and leafy molokhia greens, this stew delivers a wholesome meal that nourishes body and soul with traditional Middle Eastern goodness.
• Cultural Connection on a Plate: Transport your taste buds to Egypt through an authentic recipe that bridges generations, offering a delicious glimpse into rich culinary heritage without requiring advanced cooking techniques.
• Flexible Flavor Profile: Customize heat levels by adjusting pepper quantities, make it vegetarian by omitting chicken, and adapt serving styles to suit personal preferences and dietary needs.

What’s Stirred into Molokhia Stew

• Chicken: Rich protein base for the stew, tender and flavorful meat that absorbs spices well. Choose bone-in chicken for deeper flavor.

• Molokhia, Frozen Molokhia: Traditional Egyptian green leaf with unique texture and nutritious profile. Authentic Middle Eastern ingredient with slightly mucilaginous consistency.

• Onion, Garlic: Foundational flavor builders that create depth in the stew. Fresh, firm bulbs provide maximum taste.
• Bay Leaf, Cardamom: Subtle spices that enhance broth complexity and add gentle warmth. Whole spices preferred for authentic infusion.

• Tomato, Peppers: Fresh vegetable components adding color and mild acidity. Ripe, firm produce recommended.

• Salt, Black Pepper: Basic seasoning for balanced flavor profile. Freshly ground pepper preferred.
• Ground Coriander: Earthy spice that provides warm undertone. Toasting before use intensifies flavor.

• Water: Primary cooking liquid for creating broth and cooking base.
• Olive Oil: Cooking fat with rich flavor for searing and frying.

• Shallots: Sharp, crisp topping adding texture and brightness. Fresh, firm shallots work best.
• Vinegar: Provides tangy accent to garnish. Use clean, mild vinegar.
• Lemon: Fresh citrus for final flavor boost and acidity.

Preparation Guide for Molokhia (Egyptian Chicken and Jute Stew Recipe)

Step 1: Sizzle Succulent Chicken

Heat a large pot with olive oil over medium-high temperature.

Season chicken generously with salt and black pepper.

Sear each side for about 3 minutes until golden brown, creating a delicious crust.

Transfer chicken to a separate plate.

Step 2: Brew Aromatic Broth

• Chopped onion
• Minced garlic
• Water
• Bay leaf
• Cardamom pods

Bring the mixture to a rolling boil, then reduce heat and simmer gently for 45-60 minutes with the pot partially covered.

This process will develop rich, deep flavors.

Step 3: Prepare Tender Chicken

Remove chicken from broth and let it cool for 15 minutes.

Strain the broth through a fine-mesh sieve into a clean pot, ensuring a smooth liquid.

Using two forks, carefully shred the chicken into bite-sized, tender pieces.

Step 4: Simmer Vibrant Molokhia

Add frozen molokhia leaves to the strained broth.

• Halved peppers
• Whole tomato

Bring to a gentle boil, then reduce heat and simmer for 10 minutes.

Optional: Remove tomato and peppers.

Fold in the shredded chicken, allowing flavors to meld together.

Step 5: Create Fragrant Adha Topping

In a small skillet, heat olive oil over medium heat.

Add ground coriander and minced garlic.

Quickly fry for 30-60 seconds until wonderfully aromatic.

Immediately drizzle over the molokhia stew and stir to incorporate.

Step 6: Craft Zesty Shallot Garnish

• Sliced shallots
• Chopped peppers
• Vinegar
• Water

Mix thoroughly to create a bright, tangy accompaniment.

Step 7: Plate and Enjoy

Ladle the steaming molokhia into serving bowls.

Accompany with fluffy rice, the prepared shallot garnish, and fresh lemon wedges.

Savor the rich, traditional Egyptian flavors of this comforting stew.

Egyptian Stew Prep & Texture Fixes

• Marinate chicken in salt, pepper, and spices for at least 30 minutes before searing to enhance depth of taste.
• Strain broth through a fine-mesh sieve to ensure a smooth, clear liquid without any small bone fragments or herb pieces.
• Stir frozen molokhia gently to prevent breaking down the delicate leaves and maintain a silky, consistent texture.
• Control the intensity of the adha by adjusting the frying time – shorter for mild flavor, longer for deeper, more robust spice notes.
• Swap chicken with lamb or beef for a different protein profile while maintaining the traditional Egyptian stew essence.

Molokhia Stew That Comes Back Smooth

• Store leftover molokhia in an airtight container in the refrigerator for up to 3-4 days. Cool the stew completely before sealing to prevent bacterial growth.
• Transfer cooled molokhia to freezer-safe containers or heavy-duty freezer bags. Freeze for maximum 2 months, leaving some space for expansion to prevent container cracking.
• Gently warm the stew over medium-low heat, stirring occasionally to prevent sticking. Add a splash of water or broth if the consistency becomes too thick.
• Heat in microwave-safe dish, covering with a damp paper towel. Stir every 30 seconds to ensure even heating and maintain the stew's creamy texture.

Light Complements For Molokhia

• Pair with Crisp White Wine: Sauvignon blanc or a dry riesling cuts through the rich, herbal flavors of molokhia and complements its earthy texture.
• Refresh with Herbal Iced Tea: Egyptian-style mint tea or a cold hibiscus brew balances the stew's warmth and adds a cooling contrast to the dish's intensity.
• Match with Crusty Sourdough Bread: Thick, rustic slices help soak up the flavorful broth and provide a satisfying textural counterpoint to the tender chicken and molokhia greens.
• Select Citrus-Infused Cocktail: A light gin-based drink with lemon or orange zest will enhance the stew's brightness and cleanse the palate between bites.

Molokhia Regional Adjustments

• Vegetarian Molokhia: Replace chicken with firm tofu or chickpeas, using vegetable broth instead of chicken broth for a plant-based version.
• Gluten-Free Adaptation: Ensure all ingredients are certified gluten-free, particularly checking spices and broth for potential cross-contamination.
• Low-Sodium Option: Use herb-based seasonings like fresh thyme and rosemary, reducing salt content while maintaining rich flavor profile.
• Dairy-Free Modification: Skip any potential dairy additions, focusing on the natural herbs and spices to enhance the stew's authentic taste.

FAQs

• What is molokhia?

Molokhia is a traditional Egyptian stew made from mallow leaves, often cooked with chicken and aromatic spices. It’s a nutritious, green leafy dish popular in Middle Eastern cuisine.

• Is molokhia difficult to prepare?

While it requires multiple steps, molokhia is straightforward to make. The key is proper seasoning and cooking the ingredients in stages to develop deep, rich flavors.

• Where can I find molokhia leaves?

Molokhia leaves are typically found in frozen form in Middle Eastern grocery stores, international markets, or specialty food shops. Some markets also sell fresh or dried versions.

• Is molokhia healthy?

Molokhia is extremely nutritious, packed with vitamins A, C, and E, calcium, iron, and antioxidants. It’s low in calories and provides significant health benefits, supporting immune function and bone health.

Molokhia (Egyptian Chicken and Jute Stew Recipe) Recipe

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4.6 from 10 reviews

• Total Time: 1 hour 15 minutes
• Yield: 6 1x

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Description

Molokhia introduces a hearty Egyptian stew brimming with rich, earthy flavors and tender chicken. Warm spices and verdant greens blend seamlessly, inviting you to savor a comforting culinary journey through traditional Middle Eastern cuisine.

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Ingredients

Scale 1x2x3x

Main Proteins:

• 3 pounds chicken breasts (or bone-in chicken)

Spices and Seasonings:

• Kosher salt (to taste)
• Black pepper (to taste)
• 1 tablespoon ground coriander
• 1 bay leaf
• 8–10 cardamom pods

Vegetables and Additional Ingredients:

• 2 tablespoons olive oil (for chicken)
• 1 onion (peeled and halved)
• 3–4 garlic cloves
• 1 jalapeno (halved)
• 1 small sweet pepper (halved)
• 1 small tomato (pierced with a knife but kept whole)
• 1 packet frozen chopped molokhia
• 4–5 cups water

Sauce and Garnish Ingredients:

• 2 tablespoons olive oil (for sauce)
• 3–4 garlic cloves (finely crushed)
• 2 shallots (very finely chopped)
• 1/2 jalapeno or serrano pepper (very finely chopped, optional)
• 1/4 cup white vinegar
• Water (to dilute)
• Lemon wedges (for serving)

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Instructions

1. Prepare the chicken by seasoning it with salt and black pepper, ensuring even coverage.
2. Heat olive oil in a large pot over medium-high temperature and sear the chicken until golden brown, approximately 3 minutes per side, then transfer to a separate plate.
3. In the same pot, combine onion, garlic, water, bay leaf, and cardamom to create a flavorful broth base.
4. Bring the mixture to a rolling boil, then reduce heat and simmer gently for 45-60 minutes, keeping the pot partially covered to develop rich flavors.
5. Carefully remove the chicken and strain the aromatic broth into a clean pot, discarding the herbs and aromatics.
6. Allow the chicken to cool for 15 minutes, then delicately shred into tender, bite-sized pieces.
7. Pour the frozen molokhia into the strained broth, introducing halved peppers and tomato for additional depth.
8. Simmer the mixture for 10 minutes, allowing the molokhia to integrate with the broth and release its characteristic green color.
9. Optionally remove the tomato and peppers, then gently fold in the shredded chicken.
10. Create the adha by heating olive oil in a small pan and quickly frying ground coriander and garlic until fragrant, approximately 30-60 seconds.
11. Immediately drizzle the spiced oil over the molokhia stew, stirring to distribute the aromatic topping.
12. Prepare the shallot garnish by combining shallots, peppers, vinegar, and water in a small bowl.
13. Plate the molokhia hot, accompanied by fluffy rice, the prepared shallot garnish, and fresh lemon wedges for a bright, citrusy finish.

Notes

• Toast whole spices before grinding to intensify their aromatic oils and enhance the overall flavor profile of the dish.
• Use fresh molokhia leaves if available, which can provide a more vibrant green color and slightly different texture compared to frozen versions.
• Control the consistency by adjusting the amount of broth – thicker stew works beautifully with rice, while a thinner version can be enjoyed as a soup.
• Consider using bone-in chicken for richer, more complex broth flavor that elevates the entire dish’s depth.
• For gluten-free adaptation, ensure all spices and ingredients are certified gluten-free and skip any potential wheat-based thickeners.
• Vegetarian option can replace chicken with firm tofu or additional vegetables like zucchini and eggplant to maintain protein content.
• Reduce sodium by using low-sodium broth and controlling salt during each cooking stage, allowing natural ingredient flavors to shine.
• Experiment with herb combinations like adding fresh cilantro or parsley to the adha for an extra layer of freshness and complexity.

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Category: Dinner
• Method: Simmering
• Cuisine: Egyptian

Nutrition

• Serving Size: 6
• Calories: 350
• Sugar: 2 g
• Sodium: 600 mg
• Fat: 16 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 10 g
• Fiber: 3 g
• Protein: 40 g
• Cholesterol: 100 mg