Wasfetna

Molokhia

Finely chopped molokhia leaves in chicken broth with a fragrant garlic-coriander tempering — a warm green dish that brings the family together.

Molokhia with chicken
Cooking time
1 hr 11 min
Hands-on time
30 min
Free time
45 min
Difficulty
Easy
Cuisine
Levantine
Calories
580
Contains
Dairy

Every household has its own version of molokhia: whole leaves or chopped, light or dark green — but what they always have in common is the aroma of coriander and garlic that fills the house and announces that lunch is ready. A simple and hearty dish, and with rice and lemon, it becomes a feast.

Before you start

  • Before startingThaw the partially frozen molokhia in the refrigerator so that it blends quickly into the broth without lumps.
  • Prep aheadThe chicken can be boiled and the broth strained a day in advance and kept refrigerated separately.

Ingredients

5people

Amounts follow the number of people

For chicken and broth

For the molokhia

For eight servings, use two small chickens and increase the molokhia and broth by half while maintaining the consistency.

Shopping list

Equipment

  • Deep soup pot — Big enough for the chicken and stock, and stops the molokhia boiling over.
  • Strainer — For a clear stock before the molokhia goes in.
  • Small pan — For the tempering: garlic and coriander in ghee.

Method

  1. Boil the chicken with the onion, cardamom, bay leaf and salt, and remove the foam.

    45 minYou can walk away
    You’ll know it’s ready when

    The chicken is cooked and the broth is rich and clear.

    Tip: Skim the foam as it rises so the molokhia's color stays clean.

  2. Remove the chicken, strain the broth, then return about 4 cups of it to the pot over the heat.

    5 min
    You’ll know it’s ready when

    The broth is clear and simmering gently.

    Tip: Keep extra hot broth to adjust the consistency if needed.

  3. Add the molokhia to the boiling broth and stir until it dissolves and blends.

    8 min
    You’ll know it’s ready when

    Its consistency is like a thick, smooth soup.

    Tip: Keep it at a gentle simmer — a long, hard boil makes it sink and separate from its liquid.

  4. Fry the garlic and coriander in ghee until fragrant, then pour the tempering over the molokhia and stir.

    3 min
    You’ll know it’s ready when

    The garlic is golden and the aroma fills the kitchen.

    Tip: Pour in the tempering while it is hot, then cover the pot for one minute to trap the aroma.

  5. Return the chicken pieces to it or roast them in the oven and serve them on the side, with white rice and lemon.

    10 minYou can walk away
    You’ll know it’s ready when

    The chicken is hot and browned, and the molokhia is ready to be served.

    Tip: Add the lemon to the dish, not the pot, so that the color remains green.

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