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 is also known as Molokia because it was eaten by royalty (Malek) in Ancient Egypt. In English it is called Jews Mallow or Jute Mallow.
Molokhia is popular in Middle East and African countries. People use it as a vegetable, where it isn’t eaten raw but cooked, as soup or stew.
Molokhia has numerous impressive benefits that will surprise you! It is a great source of vitamins and minerals. Molokhia contains vitamin A, C, and E, as well as potassium, iron, calcium, and magnesium.
A Five Star Recipe!
Different Versions of Chicken Molokhia Recipe
Lebanese Molokhia: A nutritious stew made with Molokhia, chicken broth, finely chopped garlic, fresh coriander, coriander powder, and chili pepper for a spicy flavor. Lebanese people serve Molokhia with vermicelli rice and lemon cutlets.
Egyptian Molokhia with Chicken: It is a green soup made up from minced Molokhia and chicken broth. Usually, Egyptian use Montana Molokhia to make this soup. It is served with pita bread or vermicelli rice.
Palestinian Molokhia: Palestinians cook Molokhia on 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 that you can’t resist its delicious flavor. 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.
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 to 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 them 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 help 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 water before boiling 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.
Frequently Asked Questions
To store this soup, let’s 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 any Middle Eastern store.
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!
- 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, add the chicken along with the spices, garlic cloves and onion slices.
Next, cook for 40 minutes until the chicken is tender and no longer pink.
Then, remove chicken, debone it and set it aside.
Finally, sift the chicken broth and set it aside.
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 chicken 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 or Vermicelli Rice.
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
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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.
Nutrition: Please note that the nutrition label provided is an estimate only.