Egyptian Chicken Molokhia
A silky, umami-rich leafy stew made with fresh molokhia greens and tender chicken, finished with crispy garlic and coriander oil. A beloved Egyptian comfort dish served over white rice.
- Total time
- 45 min
- Servings
- 4
- Calories
- 385
- Protein
- 42g
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1.5 lbs fresh molokhia leaves, finely chopped
- 1 large onion, quartered
- 6 cloves garlic cloves, minced
- 1.5 tsp ground coriander
- ½ tsp dried red chili flakes
- 6 cups vegetable or chicken stock
- 4 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 2 cups white rice, for serving
Instructions
- 1
Place chicken breasts and quartered onion in a large pot. Cover with 6 cups of stock and bring to a boil.
- 2
Reduce heat and simmer for 20 minutes until chicken is cooked through. Remove chicken and set aside to cool, reserving the broth.
- 3
Once cooled, shred the chicken into bite-sized pieces.
- 4
Bring the reserved broth back to a gentle simmer in the pot.
- 5
Add the finely chopped molokhia leaves and stir well. Simmer for 5-7 minutes, stirring occasionally, until the greens break down and the broth becomes thick and glossy.
- 6
Return the shredded chicken to the pot. Season with salt and black pepper. Stir to combine.
- 7
In a small skillet, heat olive oil over medium heat. Add minced garlic and cook for 1-2 minutes until golden and fragrant, being careful not to burn.
- 8
Add ground coriander and chili flakes to the garlic oil. Stir for 30 seconds until aromatic.
- 9
Pour the garlic-coriander oil into the molokhia pot and stir vigorously to incorporate. Simmer for 2 more minutes.
- 10
Ladle the molokhia stew into bowls and serve immediately over fluffy white rice.
Tools you’ll need
- large pot (6-quart capacity)
- wooden spoon
- small skillet (8-inch)
- ladle
- cutting board
- chef's knife
- measuring spoons
- measuring cups
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