Every home in Egypt has molokhia as one of its staples. This authentic molokhia recipe with roasted chicken is easy to make and reheats well.
- 800 grams (1.75 lbs) of frozen or fresh molokhia (2 bags of minced jute) **see notes
- A whole chicken (about 3 lbs or 1.5 kg)
- 1 onion
- 4 cups uncooked Calrose rice
- 3 bay leaves
- 8 cardamom pods
- 3 tbsp tomato paste
- 1 lime
- 1.5 heads of garlic (about 20 garlic cloves)
- salt and pepper to taste
- 4 tbsp butter or ghee
- 1 tbsp dried ground coriander
- 10 cups of water (around 2.3 liters)
- Cut whole chicken into quarters. Cut onion into quarters. Put water onto the stovetop. Add cardamom, bay leaves, salt, and pepper to the water. I start with 2 tsp salt and 1/2 tsp freshly ground pepper to start. Add the chicken and quartered onions.
- Boil on high for 45 minutes. Reduce to a simmer and cover the pot for 45 minutes. Strain out the broth. Check the salt and adjust to your preference.
- Wash the rice several times with water until the water runs clear. Melt 2 tbsp butter. Add rice to butter and stir. Add 2 cups of chicken broth (made in the step above) and 2 cups of water.
- 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.
- Set oven to 425 ℉ (220 ℃).
- 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 for 10-15 minutes until the top of the chicken is crispy.
- Make sure the frozen molokhia has thawed. Keep it in the package until it's ready to be added to the broth. Peel a whole head of garlic. Chop the garlic very finely.
- In a nonstick skillet, add butter. Once butter is melted, add ¾ head of mashed garlic. Add ground coriander to the garlic. Fry the garlic in butter or ghee until dark golden brown.
- Add 6 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 4 more cups of broth to reach desired consistency. See notes.
- Add the thawed frozen molokhia to boil for about 1 minute. If using fresh molokhia, boil for about 3 minutes. Add the roasted garlic to the molokhia.
- If you would like a more in-depth version of cooking molokhia with fresh molokhia leaves, read this Egyptian mulukhiyah from scratch recipe.
- Depending on how thick or thin you want your molokhia to be, you can adjust the amount of molokhia added. For every 3 to 4.5 cups of chicken broth, I use about 400 grams of minced molokhia.
- Depending on the brand of frozen molokhia, you may need to adjust the broth amount in order to reach your desired consistency.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Entree
- Method: Roasting
- Cuisine: Egyptian
- Serving Size: 2 cups
- Calories: 562 calories
- Sugar: 1 g
- Sodium: 175 mg
- Fat: 23 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 115 mg
Keywords: molokhia, molokhiya, moulokhia whole chicken, boiled jute soup, molokhia with chicken, minced molokhia, egyptian minced molokhia