middle-easternTraditional Egyptian Molokhia with Chicken
Finely chopped jute mallow leaves cooked in chicken broth, finished with a garlic and coriander ta'sha fried in ghee, and served with browned chicken.
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Heavy skillet, Saucepan or pot, Oven and tray, Tongs and thermometer
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Chicken broth
45 minutesGentle simmerPut the chicken pieces in a pot with the water, quartered onion, bay leaves, cardamom and salt. Bring to a boil, skim the foam, then cover and simmer on low heat for 40 minutes.
Success cueThe chicken is tender and reaches 74°C inside.
- 02
Chicken broth
5 minutesLift out the chicken. Strain the broth and measure 1.2 liters, topping up with water if needed.
Success cueYou have 1.2 liters of clear broth.
- 03
Browning the chicken
15 minutesOven heatHeat the oven to 220°C. Brush the chicken with 10 g of the ghee and roast for 15 minutes.
Success cueThe skin is golden.
- 04
Leaves
15 minutesWash the molokhia leaves, dry them completely on a cloth and chop them very finely with a crescent knife. Frozen chopped molokhia also works.
Success cueThe leaves are chopped very fine, almost a paste.
- 05
Cooking
4 minutesMedium heatBring the 1.2 liters of broth to a gentle boil over medium heat. Add the molokhia and whisk, then cook uncovered for 3 to 5 minutes without letting it boil hard.
Success cueThe soup is smooth and evenly green, with the leaves suspended in it.
Watch outA hard boil makes the leaves sink.
- 06
Ta'sha
2 minutesMedium heatMelt the remaining 30 g of ghee in a small pan over medium heat. Fry the crushed garlic for 1 to 2 minutes, add the coriander and stir for 30 seconds.
Success cueThe garlic is light golden and fragrant.
Watch outGarlic burns quickly and turns bitter.
- 07
Serve
1 minutePour the hot ta'sha into the molokhia, stir once and do not cover the pot. Serve with the browned chicken.
Success cueThe ta'sha sizzles as it hits the molokhia.
Cooking tips
Adding dry coriander only in the last 30 seconds of frying garlic prevents the spices from scorching bitter.
- • Do not cover the pot after cooking; trapped steam makes the leaves sink.
Common mistakes
- • Chopping the leaves while still wet, which makes them sticky and lumpy.
- • Letting the molokhia boil hard after adding it.
- • Burning the garlic in the ghee, which makes the whole pot bitter.
Serving ideasServe with plain white rice or toasted bread, with the roasted chicken and lemon wedges on the side.
Estimated nutrition per serving
Calculated estimate per serving from the listed quantities. Product choice and retained cooking fat affect the result; this is not a laboratory analysis.
- Calories
- ≈ 435
- Protein
- 43.5g
- Carbs
- 21.0g
- Fat
- 20.4g
Calculation source and assumptions
Values use USDA data and linked product labels, adjusted for edible quantities and base servings. Brands, ingredient varieties, and cooking methods can change the result.
Milk, Celery
Compound ingredients vary by product; check labels and possible cross-contact.
Frequently Asked Questions
Can I use frozen molokhia?
Yes. Add it frozen to the gently boiling broth, whisk until it melts, then cook for 5 minutes.
Why did my molokhia separate and sink?
It boiled hard or the pot was covered. Keep it at a gentle boil and leave the lid off after adding the garlic.
How long does it keep?
Up to 2 days in the fridge or 2 months in the freezer. Reheat it gently and do not let it boil.
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