Entree: South Sudan – National Cuisine – Molokhia (Leafy jute-leaf stew simmered with garlic, coriander, and shredded chicken, served with rice)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 50 min

Total 1 hr 10 min

Ingredients

- 10 oz (280 g) fresh molokhia leaves, cleaned and finely chopped (if using frozen, use 12 oz (340 g))
- 1 whole chicken, cut into pieces, approx. 3 lb (1.4 kg)
- 1 large onion, halved, about 8 oz (225 g)
- 6 cups (1.4 L) water or low-sodium chicken stock
- 6 cloves garlic, minced, about 1.5 oz (45 g)
- 2 tsp (4 g) ground coriander
- 3 tbsp (45 ml) vegetable oil or ghee
- 1 tbsp (15 ml) lemon juice
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 whole green chili or hot pepper (optional)
- 2 cups (370 g) long-grain white rice, cooked, to serve
- Fresh cilantro or parsley for garnish

Instructions

1. Place the chicken pieces and halved onion in a large pot with 6 cups (1.4 L) water or stock. Bring to a gentle boil, reduce heat, and simmer uncovered for 30–40 minutes until the chicken is cooked through and tender. Skim any foam from the surface.
2. Remove the chicken pieces and set aside to cool slightly. Strain the broth and reserve about 4 cups (950 ml) of the clear broth for the molokhia; discard solids.
3. When cool enough to handle, shred the chicken meat off the bones into bite-sized pieces; discard skin and bones.
4. In a separate large skillet or saucepan, heat the vegetable oil or ghee over medium-low heat. Add the minced garlic and ground coriander and sauté gently until fragrant and lightly golden, about 1–2 minutes. Be careful not to burn the garlic.
5. Add the chopped molokhia leaves to the skillet and toss briefly with the garlic-coriander mixture to coat. Pour in the reserved chicken broth and bring to a gentle simmer.
6. Simmer the molokhia for 5–10 minutes until the leaves are tender and the stew has slightly thickened. If using a whole green chili, add it during simmering for mild heat and remove before serving if desired.
7. Stir in the shredded chicken and lemon juice, and season with salt and freshly ground black pepper to taste. Heat through for 2–3 minutes.
8. Serve the molokhia hot over cooked long-grain rice, garnished with fresh cilantro or parsley.