Molokhia Stew with Chicken and Garlic

By AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

A traditional Egyptian stew featuring tender chicken simmered in a rich, thick sauce made from fresh jute leaves and aromatic spices. This Egyptian-inspired soup recipe, ready in about 80 minutes, pairs chicken thighs, fresh molokhia leaves, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

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
• for serving lemon wedges

Dutch ovens worth buying for low-and-slow cooking → Best Dutch Ovens for 2026: Top Picks + Buying Guide

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.
9. Step 9: Serve hot with lemon wedges on the side.