Entree: Egypt – Egyptian Street Food – ملوخية ➤ Mulukhiyya (Egyptian jute-leaf stew cooked in garlicky coriander broth, served with rice or bread)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 45 min

Total 1 hr 5 min

Ingredients

- 1 whole chicken, cut into pieces, approx. 3.5 lb (1.6 kg)
- 8 cups (1.9 L) water
- 1 large onion, quartered
- 1 tsp (5 g) salt for the broth
- 12 oz (340 g) frozen molokhia leaves or 4 cups (120 g) fresh chopped molokhia leaves
- 6 large cloves (about 18 g) garlic, minced
- 1 tbsp (7 g) ground coriander (toasts with the garlic)
- 3 tbsp (45 ml) ghee or clarified butter
- 2 tbsp (30 ml) olive oil
- Juice of 1 lemon (about 2 tbsp / 30 ml) for serving
- 2 cups (370 g) long-grain rice, rinsed and cooked to serve with the stew
- Salt and black pepper to taste
- Optional: chopped fresh cilantro or parsley for garnish

Instructions

1. In a large pot, combine chicken pieces, water, quartered onion, and 1 tsp salt. Bring to a boil, skim any foam, then reduce heat and simmer until chicken is cooked through, about 30–40 minutes.
2. Remove chicken pieces; strain the broth and return clear broth to the pot. Let chicken cool, then shred meat off the bones and set aside.
3. Bring broth to a gentle simmer and add the molokhia leaves. Cook frozen leaves about 5–7 minutes or fresh leaves 3–4 minutes, stirring until the leaves are wilted and the mixture is smooth. Keep the molokhia at a bare simmer; avoid boiling vigorously.
4. In a small skillet, heat ghee and olive oil over medium heat. Add minced garlic and ground coriander and sauté, stirring constantly, until garlic is golden brown and aromatic (about 1–2 minutes). Remove from heat immediately to prevent burning.
5. Stir shredded chicken into the molokhia, then pour the hot garlic-coriander mixture over the pot and mix well. Taste and adjust salt and pepper.
6. Serve the molokhia hot over cooked rice or with Egyptian flatbread, squeezing lemon juice over each portion and garnishing with chopped cilantro or parsley if desired.