Molokhia is a love story in our house, and when it's on the table, everyone gets thrilled about dinner. It's one of our favorite comfort foods that we can't have enough of!
Molokhia, also called Mulukhia, is an earthy dish in which jute mallow leaves are minced and cooked in broth. In Ancient Egypt, this soup was usually eaten by royalty, but eventually became a very common dish. It is said that it was the Pharaoh's favorite! So let’s give this Chicken Molokhia Soup a-go!
Such A Hearty Soup!
What Is Molokhia?
Molokhia or Mulukhiyah are the leaves of Corchorus olitorius. In English, it is called Jews Mallow or Jute Mallow.
Molokhia is also known as Molokia because it was eaten by royalty (Malek) in Ancient Egypt.
Molokhia is popular in Middle Eastern countries and African countries. People use it as a leafy green vegetable, where it isn’t eaten raw but cooked, as a soup or stew.
Jew's mallow can be found in grocery stores in different forms from green leaves, fresh leaves, dried leaves, or frozen leaves.
In Arab countries, Molokhia is cooked with lots of garlic, chicken broth, and small pieces of chicken. It is served with an amount of rice alongside fresh lemon juice.
Molokhia has numerous impressive health benefits that will surprise you! It is a great source of various vitamins and minerals. Molokhia contains vitamin A, vitamin C, and vitamin E, as well as potassium, iron, calcium, and magnesium.
A Five Star Recipe!
Different Versions of Chicken Molokhia Recipe
As Molokhia is a popular middle eastern dish, then these green leafy vegetables are cooked in different ways and versions like:
Egyptian Version: It is a green soup made up of minced Molokhia leaves and chicken broth. Usually, Egyptians use Montana Molokhia to make this soup. It is served with pita bread or vermicelli white rice.
Lebanese Version: A nutritious stew made with fresh molokhia greens, homemade chicken broth, finely chopped garlic, fresh coriander, ground coriander, and chili pepper for a spicy flavor. Lebanese people serve the Lebanese Molokhia Recipe with vermicelli Lebanese rice and lemon cutlets.
Palestinian Version: Palestinians cook Molokhia in both versions: soupy and leafy, yet the soupy one is the more common. They serve Molokhia with green olives and lemon wedges.
Cooked To Perfection!
Chicken Molokhia Soup Ingredients
I love making this frozen Molokhia recipe! It is a hearty soup with an amazing slimy texture that you can’t resist. To make this recipe, you will need the following ingredients:
Molokhia: Use 400 grams of frozen minced Molokhia, which is equivalent to one bag of minced jute leaves.
Chicken quarter: Use one pound of chicken quarter. Boil the chicken and set the broth aside.
Oil: You can use any light oils. I prefer to use light olive oil or corn oil in this recipe. They add a unique flavor for this soup.
Small onion: For this recipe, I used one sliced onion to boil chicken and one finely chopped onion to the soup. Onion provides the authentic flavor base of the broth and soup.
Garlic cloves: You will need 4 garlic cloves to add while boiling the chicken. Add six finely chopped garlic cloves to the soup.
Fresh parsley or cilantro: Add one quarter cup of finely chopped parsley. However, if you don't have fresh parsley on hand, you can use fresh cilantro instead of. Lebanese people use fresh cilantro to make Molokhia.
Bay leaves: It has a unique aroma that helps lighten up a hearty chicken broth. In this recipe, you will need three bay leaf to the chicken broth.
Cardamom pods: Add two cardamom pods to the hot water before boiling the chicken. It gives an authentic flavor to the chicken broth.
Spices: In this recipe, you will need black pepper and seven spices.
Maggi cube: Add one Maggi cube to the chicken broth. It gives color and delectable flavor.
Salt: According to taste.
Eat Like A Pharaoh!
Tips and Tricks
- Remove the white foam that appears on the water when boiling the chicken.
- For a spicy flavor, add chili pepper to the soup.
- This soup can be made with meat or lamb broth instead of chicken broth.
- If you want your soup a bit thicker, then use less broth.
- Place chicken in enough water in order to have enough chicken broth.
Frequently Asked Questions
To store this soup, let it cool at room temperature, then put it in a well-sealed container in the refrigerator.
You can store this soup for up to 3-4 days in a well-sealed container in the refrigerator.
You can reheat it in the microwave or on the stovetop. Before you reheat the soup, it is preferable that you defrost it at room temperature for 15 minutes at least.
Yes, you can. However, it is better to eat Molokhia on the same day or the next day. Freezing may affect its flavor and texture. In the freezer, you can store for up to 3 months.
You can find seven spices in Middle Eastern stores.
Yes, for sure. The vegan Molokhia is made the same way, yet substitute the chicken stock by vegetable stock.
Share This Recipe With Your Loved Ones!
In this Molokhia Egyptian dish, you can boil chicken breasts or a whole chicken instead of chicken quarters.
The cinnamon stick is a popular addition to Lebanese meat dishes when cooking chicken or beef meat. You can add 2-3 cinnamon sticks when the chicken broth is simmering.
A hint of tartness and sweetness flavors is to add tomato paste to this Egyptian Molokhia recipe. Any type of tomato sauce will do!
You can use white onions, red onions, brown onions, or sweet onions. However green onions don't work for this Egyptian food.
- chicken quarter
- cloves garlic
- small onion
- bay leaves
- cardamom pods
- black pepper
- Maggi cube
- cloves garlic
- small onion
- fresh parsley or cilantro
- black pepper
- seven spices
- frozen minced Molokhia
Once You Start, It's Difficult To Stop!
How to Cook Molokhia with Chicken?
How to Cook Chicken?
First, bring 5 cups of water to boil over high heat in a large pot, and add the bone-in chicken along with the spices, garlic cloves, and onion slices.
Next, cook for 40 minutes over low heat until the chicken meat is tender and no longer pink.
Then, remove the chicken, debone it, and set it aside in a large bowl.
Finally, sift the chicken broth and set it aside in a large saucepan.
How to Cook Frozen Molokhia?
First, heat the oil in the same pot we cooked the chicken. Add garlic, onions, and parsley. Sauté for one minute.
Next, add the chicken pieces to the mixture along with seven spices, salt, and black pepper. Cook for 3 minutes on medium heat.
After that, add frozen Molokhia to the mixture, pour the chicken broth on top of the Molokhia and cook on medium heat covered for 15 minutes.
Finally, serve it with pita bread, fresh lemon juice, or Vermicelli Rice according to personal preference.
Can't Wait To Eat!
Other Recipes to Check Out:
- Fasolia with Meat | Middle Eastern White Bean Stew
- Dawood Basha (Baked Kafta and Potatoes)
- Skin on Instant Pot Yukon Gold Mashed Potatoes
- Sheikh El Mahshi (Middle Eastern Meat-Stuffed Eggplant)
- 3 Ingredient Vermicelli Rice in Instant Pot
- Mint Lentil Soup Recipe| A Step by Step Guide
- Pressure Cooker Whole Chicken
- Coke Can Chicken Recipe| Oven Roasted Chicken
- Vegetarian Stuffed Grape Leaves Recipe (Dolma)
- Low Carb Cheesy Alfredo Air Fryer Spaghetti Squash
If you’ve tried this recipe or any other recipe on Sourandsweets, don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience with my recipes. Please share it with me on Instagram.
Frozen Minced Molokhia Recipe
- 1 pound chicken quarter
- 4 cups water
- 4 cloves garlic
- 1 small onion sliced
- 3 bay leaves
- 2 cardamom pods
- 6 whole black pepper
- 1 Maggi cube
- ¼ cup oil
- 6 cloves garlic finely chopped
- 1 small onion finely chopped
- ¼ cup fresh parsley or cilantro, finely chopped
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon seven spices
- 400 grams frozen minced molokhia 1 bag of minced jute
- Bring 5 cups of water to boil, add the chicken along with the spices, garlic cloves and onion slices. Cook for 40 minutes until the chicken is tender and no longer pink.
- Remove chicken, debone it and set it aside. Next, Sift the chicken broth and set it aside.
- Heat the oil in the same pot we cooked the chicken. Add garlic, onions, and parsley. Sauté for one minute.
- Add chicken to the mixture along with seven spices, salt, and black pepper. Cook for 3 minutes on medium heat.
- Add frozen molokhia to the mixture, pour the chicken broth on top of the molokhia and cook on medium heat covered for 15 minutes.
- Serve it with pita bread or vermicelli rice.
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