Molokhia Stew with Chicken and Garlic

A traditional Egyptian stew featuring tender chicken simmered in a rich, thick sauce made from fresh jute leaves and aromatic spices.

Cuisine: Egyptian

Category: Soups

Prep: 20 minutes. Cook: 60 minutes.

Serves 4.

Ingredients

• 1.5 lbs chicken thighs
• 2 cups fresh molokhia leaves
• 4 garlic cloves
• 1, diced yellow onion
• 2, chopped ripe tomatoes
• 2 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced yellow onion and cook for 3-4 minutes until softened and translucent.
2. Step 2: Add 4 minced garlic cloves and cook for 1 minute until fragrant, stirring constantly to prevent burning.
3. Step 3: Add 2 chopped ripe tomatoes and cook for 5 minutes, stirring occasionally, until the tomatoes break down and form a thick sauce.
4. Step 4: Stir in 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground turmeric, 1 tsp salt, and 1/2 tsp black pepper. Cook for 1 minute to toast the spices.
5. Step 5: Add 1.5 lbs bone-in, skin-on chicken thighs, 2 cups fresh molokhia leaves, and 2 cups vegetable broth to the pot. Bring to a gentle simmer.
6. Step 6: Reduce heat to low, cover, and simmer for 45 minutes, or until the chicken is tender and the molokhia leaves have released their natural thickening properties.
7. Step 7: Remove the chicken thighs and set aside. Discard the bones and skin, then shred the meat into bite-sized pieces.
8. Step 8: Return the shredded chicken to the pot and stir to combine. Simmer uncovered for 10 minutes to allow the flavors to meld and the sauce to thicken slightly.