This is an authentic Lebanese Molokhia recipe, a luxurious stew combining jute leaves with tender chicken. Served over rice, it's a feast meant to impress and reward, perfect for special family occasions.
Get Your Chicken Ready: If your chicken is already cooked, skip this part. If not, put your chicken in a pot with some bay leaves, pepper, salt, and onion. Cover it with water and bring it to a boil. Let it simmer for 8-15 minutes until it's fully cooked. Once done, let it rest for 10 minutes, then shred it.
Prepare Your Jute Leaves: If you're using fresh or frozen molokhia leaves, skip this step. Otherwise, remove any stems and debris. Rinse them well and soak them in hot water mixed with lemon juice for about an hour to get rid of any sliminess. After soaking, rinse them again until the water runs clear and squeeze out any excess liquid. Then, sauté them in a pan with a bit of oil and crushed coriander seeds until they're slightly crispy and green.
Sauté Aromatics: While your leaves are cooking, get your aromatics ready. Chop up some garlic, chili, and cilantro. Heat some oil in a saucepan and add most of the garlic. Let it cook for a couple of minutes, then toss in most of the cilantro and all of the chili. Cook it all up for another couple of minutes.
Bring It All Together and Cook: Add your sautéed jute leaves to the saucepan with your aromatics. Mix in your chicken broth, salt, and shredded chicken. Let everything simmer together for about 30 minutes, stirring every so often. Just before serving, stir in the rest of the garlic and cilantro for an extra burst of flavor.
Serve: Spoon your hot molokhia stew over some vermicelli rice. Don't forget to squeeze some fresh lemon juice over the top for a zesty kick. Enjoy!
Notes
Storage: Transfer any leftovers to an airtight container and refrigerate them for up to five days, or freeze for one to two months, then thaw overnight in the fridge. When reheating, use the microwave in 30-second bursts until warm, or heat it in a skillet with a splash of water until piping hot.Sourcing: You'll find it fresh or frozen in Middle Eastern stores, large supermarkets, or online.Check the blog post for Molokhia recipe tips.