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Egyptian Molokhia Recipe with Roasted Chicken

by Lily
egyptian molokhia recipe with roasted chicken

Molokhia is jute in English, and it is such a great staple Middle Eastern food. Personally, I eat Egyptian molokhia without rice like soup. It’s one of my favorite Middle Eastern dishes. There are slight differences in how molokhia is made between countries in the middle east. This is the Egyptian version of it taught to me by my husband and mother in law. This Egyptian molokhia recipe with roasted chicken is pretty much a staple in our home.

Ingredients Needed for Molokhia with Chicken

  • Molokhia: You can use fresh or frozen when making molokhia. I prefer using frozen molokhia because it’s easily available. If I come across fresh molokhia in the supermarket, then I will go for the fresh molokhia. This recipe uses frozen molokhia, but if you would like a recipe using fresh mulukhiyah, check out this Egyptian mulukhiyah from scratch recipe.
  • Whole chicken: In order to get the chicken broth the right taste, I recommend going with a whole chicken. Molokhia just doesn’t taste the same if you only use chicken breasts in my opinion.
  • Rice: I use Egyptian rice for this recipe which is also known as Calrose rice.
  • Butter: You can use ghee, butter, or olive oil.
  • Onion: You can use brown onions, white onions, red onions, or sweet onions. Green onion won’t work for this recipe.
  • Garlic: Molokhia with chicken needs fresh garlic. Dried garlic or garlic powder will not give the same results.
  • Tomato paste: Any type of tomato paste will do.
  • Lime: I recommend fresh lime for this recipe.
  • Spices: You will need whole cardamom pods, a bay leaf, and ground cumin.

If you can’t find fresh molokhia, don’t worry. Most middle eastern supermarkets sell frozen molokhia, like the one below. Just make sure that the molokhia is already finely chopped. For the purpose of this recipe, I’m going to use frozen molokhia.

frozen molokhia

Tips for Making This Molokhia Recipe

  • Homemade chicken broth: This recipe explains how to make the chicken broth from scratch. The same chicken used to make the chicken broth is roasted with a tomato paste lime sauce later.
  • Tomato paste lime sauce: I don’t know why, but this tip makes a big difference. Mix the tomato paste, lime juice, salt, and pepper in a bowl separately prior to slathering on the chicken. If you add the tomato paste, then squeeze the lime on the chicken it actually tastes a little different. Call me weird, but I swear it tastes different!
  • Ratio of broth to molokhia: Depending on your personal preference, you can add more or less chicken broth. I personally like more chicken broth (as in this recipe). If you like a thicker molokhia, you can reduce the broth initially and add the broth to achieve your desired consistency.

Make the Chicken Broth

The first step is boiling the chicken, onion, bay leaves, and cardamom. I boil the chicken on high for 45 minutes to an hour. Reduce to medium-low and cover with a lid for another 45 minutes to an hour. The total cooking time for the chicken broth is around 1 hour and 30 minutes to 2 hours.

The reason for cooking the chicken in water is to be able to use the broth for the molokhia and rice. A secondary benefit is that the chicken is very tender!

lime and tomato paste

Roast the Chicken

Remove chicken from the broth using a strainer. Lay chicken on a sheet pan. Rub the tomato paste lime sauce on top of the chicken.

Roast the chicken in the oven at 425F until the skin is brown and crispy like below.

roasted chicken in pan
roasted chicken

Prepare the Molokhia

Peel and cut off ends of garlic. Smash with salt with a mortar and pestle.

garlic on cutting board

Fry 3/4 of the smashed garlic using a non-stick skillet. Add salt, ground cumin, and ground dried coriander.

roasted garlic in pan

Add the frozen molokhia to the chicken broth and add 1/4 of the smashed garlic. Once the molokhia comes to a boil, mix in the fried garlic with cumin. Remove from heat.

molokhia soup

Sometimes I’ll make a double batch and we will have meals for 3-4 nights. If I plan on reheating this the next day, I will not roast all of the chicken. I’ll save half of the chicken for the next day and roast it fresh.


Other Notes for this Molokhia Recipe

egyptian molokhia recipe with roasted chicken
egyptian molokhia recipe with roasted chicken

Try Some Other Egyptian Recipes

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egyptian molokhia recipe with roasted chicken

Egyptian Molokhia Recipe with Roasted Chicken

  • Author: Lilian B.
  • Prep Time: 15 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 15 minutes
  • Yield: 4 Servings 1x
  • Diet: Halal


Every home in Egypt has molokhia as one of it’s staples. This authentic molokhia recipe is easy to make and reheats well.



  • Frozen or fresh molokhia (jute)
  • A whole chicken (about 3 lbs or 1.5 kg)
  • 1 onion
  • 2 cups uncooked rice
  • 3 bay leaves
  • 8 cardamom pods
  • 3 tbsp tomato paste
  • 1 lime
  • 1 head of garlic
  • salt and pepper to taste
  • 4 tbsp butter
  • 1 tbsp ground cumin
  • 1 tbsp dried ground coriander



  1. Cut whole chicken into quarters.
  2. Cut onion into quarters.
  3. Put half a gallon of water onto the stovetop.
  4. Add cardamom and bay leaves to the water.
  5. Add chicken and onion.
  6. Boil on high for 45 minutes. Reduce to a simmer and cover the pot for 45 minutes. 
  7. Strain out the broth.


  1. Melt 2 tbsp butter.
  2. Add rice to butter and stir.
  3. Add 3 cups of chicken broth (made in the step above).
  4. Add 1 cup of water
  5. Add salt and pepper to taste.
  6. Boil rice. Once the liquid is not visible on top of the rice, reduce to low and cover the rice.
  7. Once the rice is tender, mix rice once and remove from heat. Keep the cover on the rice.

Roasted Chicken

  1. Set oven to 425 ℉ (220 ℃).
  2. Place boiled chicken into a baking pan.
  3. In a separate bowl, mix the tomato paste, lime juice, salt, and pepper together.
  4. Rub the chicken with tomato paste lime sauce.
  5. Put the chicken in the oven at for 10-15 minutes until the top of the chicken is crispy.


  1. Make sure the frozen molokhia has thawed. Keep it in the package until it’s ready to be added to the broth.
  2. Peel whole head of garlic.
  3. Mash garlic with mortar and pestle or chop very finely.
  4. In a nonstick skillet, add butter.
  5. Once butter is melted, add ¾ head of mashed garlic.
  6. Add ground cumin and ground coriander to the garlic.
  7. Fry the garlic in butter until dark golden brown.
  8. Add 8 cups of the chicken broth to a stovetop pot. Add the fresh or frozen molokhia (about 2.5 cups) and the mashed fresh garlic (about 1/4 of the original garlic). 
  9. Bring the molokhia to a boil.
  10. Once molokhia starts to rise up in the pot from boiling, take molokhia off of the stove.
  11. Add the roasted garlic to the molokhia.


  • Category: Entree
  • Method: Roasting
  • Cuisine: Egyptian


  • Serving Size: 2 cups
  • Calories: 643
  • Sugar: 4 g
  • Sodium: 175 mg
  • Fat: 29 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 17 g
  • Trans Fat: 0 g
  • Carbohydrates: 60 g
  • Fiber: 4 g
  • Protein: 31 g
  • Cholesterol: 131 mg

Keywords: molokhia molokhiya moulokhia whole chicken boiled jute soup

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Dina April 18, 2020 - 10:55 am

Authentic. Please add instructions for the fresh jute option.

Lilian B. April 21, 2020 - 11:05 pm

Thanks for your comment! I will update the recipe for fresh jute very soon- once I can find it in the stores!

Ahmed February 9, 2020 - 5:03 am

This is pretty close to my mother’s version.

Caren Lee January 29, 2020 - 1:05 am

I’ve never tried jute before! I’m going to try this. Where can I get frozen jute? Do they have that in the US?

Lilian B. February 2, 2020 - 1:07 am

Hey Caren! So try googling in your area for Arabic food stores. The key is that you want minced frozen jute. That way you don’t have to blend it before adding to the broth.


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