Entree: Lebanon – Bekaa Valley – ملوخية ➤ Mulukhiyah (Leafy jute-mallow stew cooked with broth and served with shredded chicken and rice)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr

Total 1 hr 25 min

Ingredients

- 1 whole chicken, cut into pieces, approx. 3 lb (1.4 kg)
- 10 cups (2.4 L) water
- 1 large onion, halved (about 8 oz / 225 g)
- 2 carrots, halved (about 6 oz / 170 g)
- 2 celery stalks, halved (about 4 oz / 115 g)
- 2 bay leaves
- 1 tbsp (15 ml) salt, plus more to taste
- 1 tsp (5 g) whole black peppercorns
- 1 lb (450 g) chopped molokhia leaves (fresh or frozen)
- 6 cloves garlic, minced (about 1.5 oz / 45 g)
- 3 tbsp (45 ml) olive oil
- 1 tbsp (8 g) ground coriander
- 1/4 tsp (1 g) ground cinnamon (optional)
- 2 tbsp (30 g) butter or ghee
- Juice of 1 lemon (about 2 tbsp / 30 ml), plus lemon wedges to serve
- 2 cups (380 g) long-grain rice, cooked to serve
- 1/4 cup (15 g) chopped fresh parsley for garnish

Instructions

1. Place the chicken, water, onion, carrots, celery, bay leaves, salt, and peppercorns in a large pot. Bring to a boil, skim foam, then reduce to a simmer and cook until chicken is tender, about 35–45 minutes.
2. Carefully remove the chicken pieces. When cool enough to handle, shred the meat, discarding skin and bones; set aside. Strain and reserve 6 cups (1.4 L) of the chicken broth; discard vegetables and bay leaves.
3. If using whole-molokhia leaves, rinse and chop finely. If frozen, thaw and drain excess water.
4. In a heavy saucepan, melt the butter or ghee with 1 tbsp (15 ml) olive oil over medium heat. Add the ground coriander and cinnamon (if using) and toast for 30 seconds until fragrant; be careful not to burn.
5. Add the minced garlic and the remaining 2 tbsp (30 ml) olive oil and sauté for 1 minute until golden and aromatic.
6. Add the chopped molokhia to the pan and stir to coat with the garlic-coriander oil. Pour in 4–5 cups (960–1200 ml) of the reserved chicken broth, stir, and bring to a gentle simmer. Cook 10–12 minutes, stirring occasionally, until the leaves are tender and the stew is silky.
7. Stir in the shredded chicken and adjust thickness with more broth if desired. Simmer 3–5 more minutes to heat through. Taste and correct seasoning with salt and pepper.
8. Remove from heat and stir in the lemon juice. Serve hot over cooked rice or with flatbread, garnished with chopped parsley and lemon wedges for extra acidity.
9. Optional: For added flavor, drizzle additional garlic-coriander oil (prepare extra as in step 4–5) over each bowl at serving.