Egyptian Molokhia with Chicken
A silky Egyptian jute-leaf soup with garlic, coriander, and butter, served with tender chicken, rice, and lemon.
Equipment
- Large saucepan
- Small skillet
- Wooden spoon
- Chef's knife
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
Instructions
Cook the Chicken:
- Place the chicken, broth, onion, and salt in a saucepan. Bring to a simmer and cook for 30 to 35 minutes until tender.
- Transfer the chicken to a plate. Strain the broth and return it to the saucepan.
Finish the Molokhia:
- Add the molokhia to the hot broth and simmer gently for 8 to 10 minutes, stirring occasionally.
- Melt the butter in a small skillet. Add garlic and coriander and cook for 1 to 2 minutes until fragrant.
- Stir the garlic-coriander topping into the soup. Taste and adjust the salt.
Serve:
- Serve the molokhia with the chicken, cooked rice, and lemon wedges.
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.
Nutrition
Calories: 510kcalCarbohydrates: 35gProtein: 42gFat: 23gSaturated Fat: 9gCholesterol: 145mgSodium: 980mgFiber: 5gSugar: 3g