Entree: South Sudan – Southern Culinary Region – Molokhia (A green, savory stew of jute mallow leaves cooked in seasoned broth often served with rice or flatbread)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr

Total 1 hr 30 min

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.4 kg)
- 8 cups (1.9 l) water
- 1 large onion, chopped — 1 cup (150 g)
- 2 tbsp (30 ml) vegetable oil or ghee
- 1 tsp (5 g) ground coriander
- 8 oz (225 g) fresh molokhia (jute mallow) leaves, finely chopped OR 10 oz (280 g) frozen molokhia leaves, thawed and chopped
- 6 garlic cloves, minced — approx. 1.5 tbsp (22 g)
- 1 tbsp (15 ml) clarified butter or oil for sautéing garlic
- 1 tsp (5 g) ground cumin
- 1/2 tsp (2.5 g) ground black pepper
- 1 tsp (5 g) fine salt, plus more to taste
- 1/4 cup (60 ml) lemon juice (fresh)
- 2 green onions, thinly sliced — about 1/2 cup (50 g)
- Cooked white rice or flatbread, for serving

Instructions

1. Place chicken pieces and chopped onion in a large pot with 8 cups (1.9 l) water. Bring to a simmer over medium heat, skimming any foam. Reduce heat to low and simmer gently 30–40 minutes until chicken is cooked and broth is flavorful.
2. Remove the chicken pieces and set aside to cool; strain the broth into a clean pot, discarding solids. Return broth to medium heat and keep at a gentle simmer.
3. When chicken is cool enough to handle, shred the meat off the bones into bite-size pieces and reserve. Discard bones or use them again to extend the stock if desired.
4. If using fresh molokhia, wash and finely chop leaves. For frozen, thaw and chop if needed. Add chopped molokhia to the simmering broth and cook gently 10–12 minutes until leaves are tender and the stew has a slightly thickened, silky texture.
5. Meanwhile, heat 1 tbsp (15 ml) clarified butter or oil in a small skillet over medium heat. Add minced garlic and ground coriander; cook, stirring, until fragrant and garlic is golden but not burnt, about 1 minute.
6. Stir the garlic-coriander mixture, shredded chicken, ground cumin, black pepper, and 1 tsp (5 g) salt into the pot with the molokhia. Simmer 3–5 minutes to meld flavors.
7. Stir in lemon juice and taste; adjust salt and lemon to balance brightness and seasoning. Add sliced green onions just before serving for freshness.
8. Serve hot over cooked white rice or with flatbread, placing shredded chicken into bowls and ladling molokhia stew over the top.