This Lebanese Molokhia Recipe is one of our favorite meals and it is on a fortnightly rotation in the house. The best part about it is that you could freeze a portion of this meal and have it another time too. Leftovers will keep well in the fridge for 3-4 days. This molokhia recipe with chicken is incredibly easy to make.
Molokhia recipe with chicken
This recipe is so easy to make and I find that when I do make it, it can last for a good 3-4 days in the fridge. So I try to make more for meal prep for the week.
The best part about this recipe is that it is perfect for winter and the colder months since it is quite brothy.
What sides can you have with molokhia?
A lot of people have extra lemon on top on their own plates.
I also know of a mix of vinegar and onions which people love to add on top too.
Another chilli mix on top works really well too.
Tips to make this molokhia recipe tasty
Always use organic chicken with no added hormones. Also, wash the chicken with some flour beforehand because the smell of the chicken can be overpowering and I personally love to minimise that.
When frying the coriander and garlic, be sure not to over fry them. You only want to bring out their flavors slightly.
If you burn the garlic, it will produce a very different flavor.
When cleaning the leaves, I like to add them to boiling water for about 20 minutes.
Some people do this process twice to remove that slimy texture of mallow.
Also, it’s easier on your digestive system to do this.
This recipe works well with extra lemon. The leaves go so well with the lemon and garlic mixture.
I also like to add some olive oil at the end to make it extra!
See the full recipe below!
Where can I get dried mallow for molokhia?
So I find these boxes at the convenience store or even at our major supermarkets now.
They have many Lebanese and foods in the international aisle.
Lebanese Molokhia Recipe
See the full recipe along with more tips below.
- - 1 whole chicken / 4 chicken breast on the bone
- - dried molokhia box (dried mallow)
- - 1 bunch coriander
- - juice of 1 lemon
- - olive oil
- - chicken stock (made from boiling the chicken)
- - 6 garlic cloves
- - basmati rice (on the side)
1. Fry the chicken on the bone with some butter or oil. About a few minutes on each side.
2. Add water to cover and more, add a cinnamon stick along with some salt. Bring to boil then lower on low heat for about an hour and a half.
3. Meanwhile, dice the coriander and the garlic (half of the garlic minced). Add some butter to a pot and then fry the coriander and the garlic slightly.
4. Once the chicken is done, take it out and take the chicken off the bone with a fork and set aside.
5. Add the molokhia leaves to a bowl with boiling water for about 10 to 15 minutes. And strain to remove all the water. Some people like doing this twice to the leaves.
6. Add the leaves to the coriander mix and fry slightly. Add the chicken stock water to the pot and boil on low heat for about 30 minutes.
7. Add 1 tsp seven spices (optional) and lemon to the mix towards the end. I love to add extra lemon to my own plate.
* You can add as much stock or as little as you want to the pot (it depends on taste)
* You can also use the frozen molokhia leaves instead (this is an easier step). Just add them to the stock pot after adding the chicken stock to the pot. And boil for about 30 minutes.