Egyptian molokhia with roasted chicken is a traditional one-pot meal combining tender braised chicken with a silky molokhia stew flavored by dark golden garlic butter and homemade chicken broth. The standout trait is the crispy fried garlic infused into the broth, which defines the dish's depth of flavor.
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In a large pot add the whole chicken, cardamom, bay leaves, salt, pepper and water. I start with 2 tsp salt and 1/2 tsp freshly ground pepper to start.
Bring to a boil then reduce to a simmer and cover for about 90 minutes. Separate the chicken from the broth. Check the salt and adjust to your preference.
Wash the rice several times with water until the water runs clear. In a separate pot, add about 2 tablespoons of butter. Add the rice and stir until the rice grains are coated with butter. For every one cup of uncooked calrose rice, add one cup of liquid (chicken broth, water, or a mixture of both).
Add salt and pepper to taste. Bring the rice to a boil on high heat uncovered. Once the water is boiling, turn to medium heat uncovered. Once the liquid is not visible on top of the rice, reduce to very low, and cover the rice (about 5 to 7 minutes). Remove the rice from the stovetop and keep covered.
You can roast the chicken whole or cut it into pieces (easier to serve). Set the oven to broil.
Place boiled chicken into a baking pan. In a separate bowl, mix the tomato paste, lime juice, salt, and pepper together. Rub the chicken with tomato paste lime sauce.
Put the chicken in the oven on the top rack for about 3 to 5 minutes until the top of the chicken is crispy.
Mince fresh garlic. Set aside a quarter of the fresh garlic (to add to the broth).
In a nonstick skillet, add butter. Once butter is melted, add the remaining minced garlic. Add salt and ground coriander to the garlic. Fry the garlic in butter or ghee until dark golden brown. Set aside.
In another pot, add about 4 cups of the chicken broth to a stovetop pot. Add 800 grams of fresh or frozen minced molokhia and the minced fresh garlic (about 1/4 of the original garlic). Bring the molokhia to a boil stirring continuously. Check the consistency and add 1 to 2 more cups of broth to reach desired consistency. See notes.
Let the molokhia boil for about 1 minute. If using fresh molokhia, boil for about 3 minutes. Add the fried garlic to the molokhia. Serve with rice.
Store chicken, rice, and molokhia in separate airtight containers in the refrigerator for up to 3 days; reheat molokhia gently on the stovetop with a splash of broth to restore silky texture.
Molokhia is a leafy green vegetable common in Egyptian and Middle Eastern cooking. Buy it frozen (minced) or fresh at Middle Eastern markets, international grocery stores, or online. Frozen is convenient and works as well as fresh in this recipe.
Yes, but homemade broth from boiling the whole chicken gives superior flavor and body to both the rice and molokhia. If using store-bought, reduce added salt since commercial broths are often salty.
Boil frozen minced molokhia for about 1 minute after bringing to a boil; fresh molokhia needs about 3 minutes. The texture should be silky and cohesive. Consistency is key—add broth until it reaches your preferred thickness (some prefer it thick, others soupy).
Broil for an additional 1–2 minutes on the top rack. Watch closely to avoid burning. The skin should turn golden brown and crisp in 3–5 minutes total.
Yes. Prepare the chicken broth and rice 1 day ahead and refrigerate. Make the molokhia just before serving for best texture, or reheat gently in a pot. Store leftovers separately in airtight containers for up to 3 days.
