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Egyptian molokhia with tender chicken, rice, garlic, coriander, and lemon.

Egyptian Molokhia with Chicken

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A silky Egyptian jute-leaf soup with garlic, coriander, and butter, served with tender chicken, rice, and lemon.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Egyptian
Calories: 510
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Chicken and Soup
  • 2 lb bone-in chicken thighs skin removed
  • 4 cups chicken broth low sodium
  • 1 lb frozen chopped molokhia thawed
  • 1 large onion quartered
  • 1 tsp kosher salt plus more to taste
Tasha and To Serve
  • 6 cloves garlic finely minced
  • 2 tbsp ground coriander
  • 2 tbsp unsalted butter or ghee
  • 2 cups cooked white rice for serving
  • 1 lemon cut into wedges

Equipment

  • Large saucepan
  • Small skillet
  • Wooden spoon
  • Chef's knife

Method
 

Cook the Chicken:
  1. Place the chicken, broth, onion, and salt in a saucepan. Bring to a simmer and cook for 30 to 35 minutes until tender.
  2. Transfer the chicken to a plate. Strain the broth and return it to the saucepan.
Finish the Molokhia:
  1. Add the molokhia to the hot broth and simmer gently for 8 to 10 minutes, stirring occasionally.
  2. Melt the butter in a small skillet. Add garlic and coriander and cook for 1 to 2 minutes until fragrant.
  3. Stir the garlic-coriander topping into the soup. Taste and adjust the salt.
Serve:
  1. Serve the molokhia with the chicken, cooked rice, and lemon wedges.

Nutrition

Calories: 510kcalCarbohydrates: 35gProtein: 42gFat: 23gSaturated Fat: 9gCholesterol: 145mgSodium: 980mgFiber: 5gSugar: 3g

Notes

  • Keep the soup at a gentle simmer after adding the molokhia.
  • Use fresh molokhia when available, adjusting the amount to taste.
  • The garlic-coriander topping is called tasha and should be added just before serving.