Lebanese molokhia is a silky green stew of blanched and squeezed molokhia leaves simmered in fragrant chicken broth infused with garlic, fresh cilantro, and warm spices. The dish relies on careful preparation of the leaves and a deeply flavored homemade stock.
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Make the chicken broth in advance by flash frying the chicken in a drizzle of regular olive oil on high heat for around 5 minutes until golden.
Transfer the chicken to a large stock pot and add the bay leaves, cinnamon stick, peppercorns, nutmeg, cloves, cardamom pods, 1 tablespoon of salt and one whole peeled onion. Bring to the boil and simmer on low heat for one hour.
Once done remove the chicken flesh off the bone and set aside. Strain the liquid with a fine sieve to achieve a clear broth.
Prepare the molokhia leaves by sorting through them removing any flowering heads or anything irregular. Blanche in hot water with a roughly chopped lemon for a few minutes and drain.
Once the leaves have cooled slightly, take batches in your hand, twist and squeeze out the slimy residue. Repeat 3 times until you have squeezed out most but not all of the residue.
In a seperate pan, lightly fry small batches in a drizzle of vegetable oil on medium heat for 5-10 minutes. Set aside
In a large pot, finely chop the remaining onion and sauté lightly in the butter until translucent
Peel the garlic bulbs and roughly chop. Add to the onions and sauté together on a low heat being careful not to burn the garlic
Finely chop the green chillis and the cilantro (fresh coriander). Add to the pot along with the dried coriander powder
Sauté everything for a few minutes before adding the fried molokhia. Sauté everything for another 5-10 minutes
Add enough chicken broth to cover and the juice of 1 whole lemon. Simmer on low heat for half an hour
Then add the shredded chicken, 1 tbsp of salt, 1 tsp of black pepper, and continue to simmer for another half an hour
Then add the juice of 2 lemons, taste the sauce and adjust as necessary before turning off the heat
Serve with plain or vermicelli rice.
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, adding a splash of chicken broth if the stew has thickened. Molokhia does not freeze well due to texture changes in the leaves.
Molokhia (also spelled molokheya) are leaves from the jute plant, sold dried in Middle Eastern and specialty grocers. Look for whole dried leaves, not ground powder.
Squeezing removes the slimy residue that molokhia naturally releases, but repeated squeezing (3 times total) ensures you retain some mucilage for the stew's characteristic silky texture.
Yes, the broth can be made 1–2 days in advance and stored in the refrigerator. Strain and cool completely before storing in an airtight container.
Flat-leaf parsley can substitute for cilantro, though it will lack the distinctive cilantro flavor. Use the same amount (50 g or a large bunch).
Yes, but the dish will lack the depth of flavor from the spiced homemade broth. If using store-bought, reduce added salt and use about 2 liters of broth.
