Molokhia is a traditional Middle Eastern stew made from chopped molokhia leaves simmered with tender chicken in a garlicky, spiced broth. The deep green vegetable creates a silky, flavorful sauce that pairs perfectly with rice.
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Place whole chicken legs in a pot with 8 cups of water.
Bring to a boil, and then turn down to a strong simmer for about 40 minutes.
Remove chicken and pour stock through a sieve. Set aside.
Melt butter in a saucepan.
Add olive oil, salt and spices.
Add garlic and saute until fragrant, about three minutes.
Add molokhia, stir well.
Add 4 cups chicken stock and cooked chicken legs.
Cook for 15 to 30 minutes - more depending on the thickness of the sauce desired.
Add lemon juice, stir and remove from heat.
Serve hot over rice.
Store in an airtight container in the refrigerator for up to 3 days; reheat gently over medium heat on the stovetop.
Yes. Chop fresh molokhia leaves and add them to the broth; cooking time may be slightly shorter since fresh leaves require less time to break down than frozen.
Spinach works as a direct substitute, though the flavor and texture will be milder. Okra can also be used but will create a different consistency.
Cook for 15 to 30 minutes depending on how thick you prefer it; longer cooking creates a thicker sauce as the molokhia breaks down.
Yes. Store in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop over medium heat, stirring occasionally.
Seven spices is a warm Middle Eastern spice blend typically containing cinnamon, allspice, cloves, black pepper, coriander, and nutmeg; use a premade blend or adjust to taste.
