Molokhia with Chicken

The story

Molokhia has a long history in Egypt and the wider region, with the leafy plant cultivated along the Nile. The Egyptian method finely chops the leaves and finishes the broth with a sizzling garlic-coriander ta'leya. Its distinctive slightly viscous texture is central to the dish, not a flaw. The leaves taste green and savoury, while the hot garlic seasoning releases an aroma that defines the moment of serving. Molokhia is a beloved family meal and often associated with hospitality and large gatherings. It is spooned over rice or eaten with bread, with chicken, rabbit or meat served alongside.

Ingredients

• Chicken
• 650 g chicken thighsbone-in if possible · 650 g chicken thighs, bone-in if possible
• Finish
• 20 ml lemon juiceoptional · 20 ml lemon juice, optional
• Greens
• 400 g frozen minced molokhiado not boil hard · 400 g frozen minced molokhia, do not boil hard
• Seasoning
• 9 g fine sea salt9 g fine sea salt
• Soup
• 900 ml chicken stockor the poaching liquor · 900 ml chicken stock, or the poaching liquor
• Tasha
• 28 g garlic clovesfinely crushed · 28 g garlic cloves, finely crushed
• 10 g ground coriander10 g ground coriander
• 35 g gheeor butter · 35 g ghee, or butter
• To serve
• 500 g cooked Egyptian rice500 g cooked Egyptian rice

Method

1. Poach the chicken

   Simmer chicken thighs in stock with a pinch of salt for 30 to 35 minutes until tender and cooked through. Lift out the chicken and keep the stock hot.

   Look for: Texture, aroma and colour should match the dish: tender where simmered, crisp where fried, glossy where sauced and bright where finished with herbs or lemon. Tip: Taste with the normal accompaniment, such as bread, rice, salad or sauce, because Egyptian dishes are designed as complete plates. Avoid: Do not rush the heat stage or rely only on time; check doneness, texture and seasoning before moving on.

2. Prepare the molokhia

   Lower the heat so the stock is steaming but not boiling. Stir in the minced molokhia and cook gently for 5 to 7 minutes. Do not let it boil hard or the texture can turn dull and stringy.

   Look for: Texture, aroma and colour should match the dish: tender where simmered, crisp where fried, glossy where sauced and bright where finished with herbs or lemon. Tip: Taste with the normal accompaniment, such as bread, rice, salad or sauce, because Egyptian dishes are designed as complete plates. Avoid: Do not rush the heat stage or rely only on time; check doneness, texture and seasoning before moving on.

3. Make the tasha

   Melt ghee in a small frying pan over medium heat. Add crushed garlic and coriander, cooking for 60 to 90 seconds until fragrant and just golden.

   Look for: Texture, aroma and colour should match the dish: tender where simmered, crisp where fried, glossy where sauced and bright where finished with herbs or lemon. Tip: Taste with the normal accompaniment, such as bread, rice, salad or sauce, because Egyptian dishes are designed as complete plates. Avoid: Do not rush the heat stage or rely only on time; check doneness, texture and seasoning before moving on.

4. Combine carefully

   Pour the hot garlic coriander tasha into the molokhia. Stir once or twice and taste for salt. The soup should be loose, green and aromatic.

   Look for: Texture, aroma and colour should match the dish: tender where simmered, crisp where fried, glossy where sauced and bright where finished with herbs or lemon. Tip: Taste with the normal accompaniment, such as bread, rice, salad or sauce, because Egyptian dishes are designed as complete plates. Avoid: Do not rush the heat stage or rely only on time; check doneness, texture and seasoning before moving on.

5. Finish the chicken

   Remove bones if preferred, or serve the chicken pieces alongside. Add a little lemon only if the stock tastes flat.

   Look for: Texture, aroma and colour should match the dish: tender where simmered, crisp where fried, glossy where sauced and bright where finished with herbs or lemon. Tip: Taste with the normal accompaniment, such as bread, rice, salad or sauce, because Egyptian dishes are designed as complete plates. Avoid: Do not rush the heat stage or rely only on time; check doneness, texture and seasoning before moving on.

6. Serve with rice

   Ladle molokhia over rice or serve it beside rice and chicken. Keep the texture light; it should not be reduced like a thick stew.

   Look for: Texture, aroma and colour should match the dish: tender where simmered, crisp where fried, glossy where sauced and bright where finished with herbs or lemon. Tip: Taste with the normal accompaniment, such as bread, rice, salad or sauce, because Egyptian dishes are designed as complete plates. Avoid: Do not rush the heat stage or rely only on time; check doneness, texture and seasoning before moving on.

Nutrition

per serving

Estimated from the upgraded Egyptian recipe for Molokhia with Chicken; verify with your preferred nutrition calculator before making formal nutritional claims.