Molokhia Stew
Molokhia leaves go silky in a quick chicken broth with cardamom and coriander. Spoon it over white rice and serve with toasted pita. Ready in about an hour.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 700 g
- 1 ½ l
- 400 g
- 8 cloves
- 2 tsp
- 3 tbsp
- 1 ½ tsp
- ½ tsp
- 2 tbsp
- 300 g
Process
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Put the chicken thighs, water, onion, bay leaf, and cardamom pods in a large pot. Bring to a boil over high heat, then reduce to medium-low and simmer for 25 minutes, skimming foam, until the chicken is cooked through and tender.
Transfer the chicken to a plate and strain the broth through a fine-mesh sieve into a bowl, discarding the onion and spices. You should have about 1.2 litres of broth. When the chicken is cool enough, remove the skin and bones and shred the meat.
In a large pot, heat the olive oil over medium heat. Add the minced garlic and ground coriander and cook for 1–2 minutes until fragrant and lightly golden. Do not let the garlic burn.
Add the chopped molokhia leaves to the pot and stir for 1 minute until wilted. Pour in the strained chicken broth and add the salt and black pepper. Bring to a gentle simmer and cook for 10 minutes, stirring occasionally.
Return the shredded chicken to the pot and simmer for 5 more minutes. Stir in the lemon juice, taste, and adjust salt if needed. The stew should be thick but pourable; if too thick, add a splash of water.
While the stew simmers, cook the white rice according to package instructions. Serve the molokhia stew hot over rice, with toasted pita bread on the side if desired.
Kitchen notes
Kitchen notes
- The most common mistake is boiling molokhia too hard or for too long after adding it; this turns the leaves dark and bitter. Keep it at a gentle simmer and stir gently.
- Do not skip the garlic and coriander step: frying them in olive oil until just golden is what gives molokhia its signature flavour. Burnt garlic will make the whole pot bitter.
- If using frozen molokhia, add it directly to the pot without thawing and increase the simmering time by 2-3 minutes. Fresh molokhia needs less cooking.
- The stew thickens as it sits. Adjust consistency with hot broth or water when reheating, not cold water, to keep it smooth.
Substitutions
- chicken thighs→chicken breast or rabbit (adjust cooking time)
- fresh molokhia leaves→frozen molokhia (same weight)
- white rice→brown rice or bulgur
- olive oil→ghee or vegetable oil
Storage & reheating
Store molokhia stew in an airtight container in the refrigerator for up to 3 days. To freeze, cool completely and transfer to a freezer-safe container; freeze for up to 2 months. Thaw overnight in the refrigerator. Reheat gently on the stovetop over medium-low heat, stirring often, until steaming hot; add a splash of water or broth if it has thickened too much. Do not boil vigorously or the molokhia will become bitter.
FAQ
The questions we get asked most
Why did my molokhia turn slimy?
Molokhia naturally releases a viscous texture when cooked, similar to okra. To minimise sliminess, do not overcook it and avoid stirring too vigorously. A squeeze of lemon juice at the end also helps cut the viscosity.
Can I use frozen molokhia instead of fresh?
Yes, frozen molokhia works well and is widely available. Add it directly to the simmering broth without thawing, and cook for 2-3 minutes longer than fresh. Adjust salt after tasting.
How do I know when the chicken is cooked through?
The chicken is done when the internal temperature reaches 75°C and the juices run clear. If you do not have a thermometer, pierce the thickest part; the meat should be opaque and easy to shred.
Can I make molokhia stew ahead of time?
Yes, it tastes even better the next day. Cool it quickly, refrigerate for up to 3 days, and reheat gently on the stovetop. The flavour deepens, but the colour may darken slightly.
Why is my molokhia bitter?
Bitterness usually comes from burnt garlic or overcooking the leaves. Fry the garlic only until light golden, and simmer the molokhia gently for no more than 10 minutes after adding. A little lemon juice can help balance slight bitterness.
Can I freeze molokhia stew?
Yes, freeze it in an airtight container for up to 2 months. Thaw in the refrigerator overnight and reheat gently. The texture may soften slightly, but the flavour remains good.
What can I serve with molokhia stew?
It is traditionally served over white rice, with toasted pita bread for scooping. A side of pickled vegetables or a simple cucumber and tomato salad adds freshness.
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