Entree: Egypt – Upper Egypt – ملوخية ➤ Mulukhiyya (Stewed jute-mallow leaves in a garlicky, coriander-spiced broth often served with shredded chicken and rice)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 45 min

Total 1 hr 5 min

Ingredients

- 1 whole chicken, about 3 lb (1.4 kg)
- 10 cups (2.4 L) water (for chicken broth)
- 1 lb (450 g) fresh molokhia leaves, finely chopped (or 12 oz (340 g) frozen molokhia)
- 1 medium onion, halved
- 6 garlic cloves, finely minced
- 2 tsp (4 g) ground coriander
- 3 tbsp (45 g) ghee or clarified butter, divided
- 2 tbsp (30 ml) vegetable oil
- 1/4 cup (15 g) fresh cilantro leaves, chopped
- 1 1/2 tsp (7 g) salt, or to taste
- 1/2 tsp (1 g) ground black pepper
- Juice of 1 lemon, about 2 tbsp (30 ml), plus lemon wedges to serve
- 3 cups (555 g) cooked white rice, for serving

Instructions

1. Prepare the broth and chicken: place the whole chicken, halved onion, cilantro stems, 1 tsp (5 g) salt, and 10 cups (2.4 L) water in a large pot; bring to a gentle boil, skim foam, then simmer uncovered for 35–45 minutes until the chicken is cooked through. Remove the chicken, reserve the broth, and shred the meat into bite-sized pieces. Strain the broth into the pot, return to a simmer, add the chopped molokhia and 1/2 tsp (2 g) ground coriander, then simmer very gently for 5–7 minutes (molokhia cooks quickly and should be silky, not overboiled). Adjust seasoning with remaining salt and pepper.
2. Finish with garlic-coriander oil and serve: in a small skillet, heat 2 tbsp (30 g) ghee or clarified butter with 2 tbsp (30 ml) vegetable oil over medium heat, add minced garlic and the remaining 1 1/2 tsp (3 g) ground coriander, and fry briefly until the garlic is golden and fragrant (watch closely to avoid burning). Stir the fried garlic and oil into the molokhia pot, then add the shredded chicken and heat through. Serve hot over cooked white rice, drizzle with lemon juice to taste, and offer lemon wedges alongside.