Egyptian
Molokhia with Chicken
Molokhia is a famous green soup made from jute mallow leaves, known for its viscous texture and savory garlic-coriander temper (Tasha). It is a beloved comfort food served with rice and chicken.
Watch it madeM&M Mix · 5:23
Ingredients
- Molokhia Leaves (minced)500g
- Chicken1 whole
- Chicken Broth4 cups
- Garlic1 head, crushed
- Dried Coriander1 tbsp
- Butter or Ghee2 tbsp
- Cardamom3 pods
Method
- Boil the chicken with onion, cardamom, and bay leaves to create a rich broth.
- Remove the chicken and strain the broth. Roast the chicken separately if desired.
- Add the minced Molokhia leaves to the boiling broth and lower the heat immediately. Do not let it boil vigorously.
- Prepare the 'Tasha': Fry crushed garlic and coriander in butter until golden and fragrant.
- Pour the garlic mixture into the Molokhia soup (listen for the sizzle!) and stir.
- Serve the soup over rice with the chicken on the side.
Common questions
Can I substitute frozen or canned molokhia leaves for fresh minced leaves?
Yes. Frozen minced molokhia is the closest substitute and usually works well without much change. If using canned, taste first because it may be saltier or softer. Avoid overcooking either version, since molokhia can turn stringy.
When should I add the molokhia to the broth, and how long should it cook?
Add the molokhia only after the broth is boiling, then immediately lower the heat. It usually needs just a few minutes to heat through. Do not let it boil hard, or the texture can become slimy or separated.
What are the most common mistakes when making molokhia with chicken?
The biggest mistake is boiling the molokhia too aggressively after it goes into the broth. Also avoid adding the garlic-coriander tasha too early, using weak broth, or under-salting. Overcooked chicken can also dry out if roasted too long.
How do I store leftover molokhia, and does it reheat well?
Store molokhia and chicken separately in airtight containers in the refrigerator for up to 3 days. Reheat gently over low heat without boiling hard. If the soup thickens, loosen it with a little broth or water before serving.
What is the best way to serve molokhia with chicken?
Serve the molokhia hot over plain rice, with the chicken on the side or on top. A squeeze of lemon can brighten it, and pickles or salad work well alongside. Keep the tasha crisp by adding it right before serving.