Egyptian Molokhia with Chicken

5 from 13 votes

This Egyptian molokhia with roasted chicken is made from scratch using a homemade chicken broth, frozen minced molokhia, and finely minced garlic.

Servings:

In a large pot add the whole chicken, cardamom, bay leaves, salt, pepper and water. I start with 2 teaspoon salt and ½ teaspoon freshly ground pepper to start.
Bring to a boil then reduce to a simmer and cover for about 90 minutes. Separate the chicken from the broth. Check the salt and adjust to your preference.

Wash the rice several times with water until the water runs clear. In a separate pot, add about 2 tablespoons of butter. Add the rice and stir until the rice grains are coated with butter. For every one cup of uncooked calrose rice, add one cup of liquid (chicken broth, water, or a mixture of both).
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.

You can roast the chicken whole or cut it into pieces (easier to serve). Set the oven to broil.
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 on the top rack for about 3 to 5 minutes until the top of the chicken is crispy.

Mince fresh garlic. Set aside a quarter of the fresh garlic (to add to the broth).
In a nonstick skillet, add butter. Once butter is melted, add the remaining minced garlic. Add salt and ground coriander to the garlic. Fry the garlic in butter or ghee until dark golden brown. Set aside.
In another pot, add about 4 cups of the chicken broth to a stovetop pot. Add 800 grams of fresh or frozen minced molokhia and the minced fresh garlic (about ¼ of the original garlic). Bring the molokhia to a boil stirring continuously. Check the consistency and add 1 to 2 more cups of broth to reach desired consistency. See notes.
Let the molokhia boil for about 1 minute. If using fresh molokhia, boil for about 3 minutes. Add the fried garlic to the molokhia. Serve with rice.

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 400 grams of frozen minced molokhia, I use about 2 cups of chicken broth.
Depending on the brand of frozen molokhia, you may need to adjust the broth amount in order to reach your desired consistency.