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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

Description

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


Scale

Ingredients

  • 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 tsp cumin

Instructions

Broth

  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.

Rice

  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 425F (220C)
  2. Place boiled chicken into a baking pan.
  3. Rub chicken with tomato paste.
  4. Squeeze lime juice over chicken.
  5. Add salt and pepper to taste on top of chicken.
  6. Put the chicken in the oven for 10-15 minutes until the top of the chicken is crispy.

Molokhia

  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.

Notes

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

Nutrition

  • 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