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.
Ingredients
Scale
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)
Instructions
- Prepare the chicken by seasoning it with salt and black pepper, ensuring even coverage.
- 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.
- In the same pot, combine onion, garlic, water, bay leaf, and cardamom to create a flavorful broth base.
- 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.
- Carefully remove the chicken and strain the aromatic broth into a clean pot, discarding the herbs and aromatics.
- Allow the chicken to cool for 15 minutes, then delicately shred into tender, bite-sized pieces.
- Pour the frozen molokhia into the strained broth, introducing halved peppers and tomato for additional depth.
- Simmer the mixture for 10 minutes, allowing the molokhia to integrate with the broth and release its characteristic green color.
- Optionally remove the tomato and peppers, then gently fold in the shredded chicken.
- Create the adha by heating olive oil in a small pan and quickly frying ground coriander and garlic until fragrant, approximately 30-60 seconds.
- Immediately drizzle the spiced oil over the molokhia stew, stirring to distribute the aromatic topping.
- Prepare the shallot garnish by combining shallots, peppers, vinegar, and water in a small bowl.
- 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