Entree: Egypt – Nubian Egypt – ملوخية ➤ Mulukhiyya (A savory Egyptian stew of finely chopped jute leaves cooked in seasoned broth, usually served with shredded chicken or rice)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 45 min

Total 1 hr 5 min

Ingredients

- 1 whole chicken, approx. 3 lb (1.4 kg), cut into pieces
- 8 cups (1.9 L) water
- 1 large onion, quartered
- 1 bay leaf
- 1 tsp (5 g) salt for the broth, plus more to taste
- 1 lb (450 g) molokhia leaves (fresh, finely chopped) or 12–16 oz (340–450 g) frozen molokhia
- 6 cloves (approx. 18 g) garlic, finely minced
- 1 tbsp (6 g) ground coriander (dried)
- 3 tbsp (45 ml) olive oil or ghee
- 1/4 tsp (1 g) ground black pepper
- 2 tbsp (30 ml) lemon juice, or to taste
- 2 cups (400 g) long-grain rice, cooked, for serving
- 1/4 cup (15 g) chopped fresh cilantro or parsley for garnish

Instructions

1. Place chicken pieces, 8 cups (1.9 L) water, quartered onion, bay leaf, and 1 tsp (5 g) salt in a large pot. Bring to a simmer, skim any foam, then reduce heat and simmer gently until chicken is cooked through, about 35–40 minutes.
2. Remove chicken pieces to a bowl to cool slightly, then shred the meat from the bones. Strain the broth into a clean pot and discard solids; keep the broth simmering and the shredded chicken warm.
3. If using fresh molokhia, wash and finely chop leaves. Add the molokhia to the simmering strained broth and cook gently for 3–5 minutes only until tender and bright green. If using frozen, add directly and cook 4–6 minutes until heated through and slightly thickened. Do not boil vigorously.
4. Meanwhile, heat olive oil or ghee in a small skillet over medium heat. Add minced garlic and ground coriander and sauté, stirring constantly, until aromatic and the garlic just begins to turn golden, about 1–2 minutes—be careful not to burn.
5. Remove the garlic–coriander pan from heat and immediately stir it into the pot with the cooked molokhia. Season with ground black pepper and additional salt to taste. Add lemon juice gradually, tasting for balance.
6. Reintroduce shredded chicken to the pot to warm through for a minute, or serve the stew ladled over cooked rice with shredded chicken on top. Garnish with chopped cilantro or parsley and extra lemon wedges.