Authentic Molokhia with Roasted Onions and Tender Chicken Recipe

Introduction

Molokhia is a traditional Middle Eastern stew known for its rich, aromatic flavors and tender chicken. This comforting dish combines the unique taste of molokhia leaves with fragrant spices and roasted onions for a hearty meal that’s perfect for any occasion.

Ingredients

• 1 ½ pounds chicken breast or thighs
• 1 medium onion (halved)
• 2 bay leaves
• 2 cinnamon sticks
• 1 teaspoon salt
• 8 cups water
• 3-4 ounces dried molokhia
• 3 medium onions (cut into chunks)
• 4 tablespoons olive oil (divided)
• 1 cup chopped cilantro
• 6 garlic cloves (minced)
• 1 tablespoon 7 Spice
• 1 tablespoon dried coriander
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 lemon (juiced)
• ½ lemon (sliced)

Instructions

1. Step 1: Bring 8 cups of water to a boil. Add the chicken, bay leaves, salt, and halved onion. Cook for 20 minutes until the chicken is tender and no longer pink. Remove the chicken and set aside. Strain the chicken broth and keep it for later.
2. Step 2: Preheat the oven to 400°F. Place the chopped onions on a baking sheet and drizzle with 2 tablespoons of olive oil. Roast the onions for about 30 minutes until they are browned.
3. Step 3: Pick through the dried molokhia leaves to remove any stems or debris. Soak them for 15 minutes, rinse a few times, then squeeze out excess liquid and set aside.
4. Step 4: In the pot used for the chicken broth, heat the remaining 2 tablespoons of olive oil. Add the chopped cilantro and minced garlic, cooking until fragrant, about one minute.
5. Step 5: Add the molokhia leaves along with the 7 Spice, coriander, salt, and black pepper. Sauté for about 5 minutes until the molokhia softens and becomes fragrant. Pour the reserved chicken broth over the leaves and cook covered on medium heat for 30 minutes.
6. Step 6: Reduce heat to a simmer. Add the roasted onions, shredded chicken, lemon juice, and lemon slices. Simmer gently for another 20 minutes.
7. Step 7: Serve warm, traditionally over Lebanese rice if desired.

Tips & Variations

• For a richer flavor, use chicken thighs instead of breasts.
• If fresh molokhia leaves are available, use them in place of dried molokhia for a brighter taste.
• Add a pinch of chili flakes if you prefer a bit of heat in your stew.
• Serve with warm flatbread alongside the dish for a complete meal.

Storage

Store leftover molokhia in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. This dish can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What is molokhia?

Molokhia is a leafy green plant popular in Middle Eastern and North African cuisine, often used to make a flavorful stew with a slightly mucilaginous texture.

Can I use fresh herbs instead of dried spices?

While fresh herbs are wonderful, the dried spices in this recipe provide the deep, intense flavors characteristic of traditional molokhia. You can add fresh herbs like cilantro at the end for brightness.

Authentic Molokhia with Roasted Onions and Tender Chicken Recipe

Print Recipe

★★★★★

4.7 from 105 reviews

Molokhia is a traditional Middle Eastern stew made with tender chicken, aromatic herbs, and dried molokhia leaves. This hearty and flavorful dish features slow-cooked chicken broth infused with roasted onions, garlic, cilantro, and warm spices, creating a rich and comforting meal often enjoyed over Lebanese rice.

• Author: Isabella
• Prep Time: 25 minutes
• Cook Time: 70 minutes
• Total Time: 1 hour 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Middle Eastern

Ingredients

Scale 1x2x3x

Chicken Broth and Chicken

• 1 ½ pounds chicken breast or thighs
• 1 medium onion, halved
• 2 bay leaves
• 2 cinnamon sticks
• 1 teaspoon salt
• 8 cups water

Molokhia and Aromatics

• 3–4 ounces dried molokhia
• 3 medium onions, cut into chunks
• 4 tablespoons olive oil, divided
• 1 cup chopped cilantro
• 6 garlic cloves, minced
• 1 tablespoon 7 Spice blend
• 1 tablespoon dried coriander
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 lemon, juiced
• ½ lemon, sliced

Instructions

1. Cook the Chicken: Bring 8 cups of water to a boil in a large pot. Add the chicken, bay leaves, salt, and halved onion. Cook for 20 minutes until the chicken is tender and fully cooked. Remove the chicken and set aside. Strain the broth to remove solids and keep the clear chicken broth for later.
2. Roast the Onions: Preheat the oven to 400°F (200°C). Place the chunked onions on a baking sheet and drizzle with 2 tablespoons of olive oil. Roast for about 30 minutes until the onions are browned and caramelized, adding a deep sweet flavor to the dish.
3. Prepare the Molokhia: Pick through the dried molokhia leaves to remove any stems or impurities. Soak the leaves in water for 15 minutes, then rinse multiple times. Squeeze out excess liquid and set aside.
4. Sauté Aromatics: Using the pot with the reserved chicken broth, heat the remaining 2 tablespoons of olive oil over medium heat. Add the chopped cilantro and minced garlic, cooking for about a minute until fragrant but not browned.
5. Cook Molokhia Leaves: Add the molokhia leaves to the pot along with the 7 Spice blend, dried coriander, salt, and black pepper. Sauté for approximately 5 minutes, stirring constantly, until the molokhia softens and releases its aroma. Then pour the strained chicken broth over the mixture, cover, and cook on medium heat for 30 minutes.
6. Combine and Simmer: Lower the heat to a gentle simmer. Add the roasted onions, shredded chicken, lemon juice, and lemon slices to the pot. Let everything simmer together for an additional 20 minutes to meld the flavors.
7. Serve: Serve the molokhia hot, traditionally over Lebanese rice or your preferred side. Enjoy this hearty, herbaceous stew as a comforting main course.

Notes

• Molokhia leaves can sometimes be bitter; soaking and rinsing helps reduce bitterness.
• You can substitute the chicken with other proteins like rabbit or beef, though cooking times will vary.
• Adjust the spice blend to your preference; 7 Spice blend typically includes cinnamon, nutmeg, and cardamom.
• Serve with lemon wedges on the side to add extra freshness to each bite.
• Leftovers store well and often taste even better the next day after flavors develop.

Keywords: Molokhia, Chicken Stew, Middle Eastern Recipe, Slow Cooked Chicken, Lebanese Dish, Molokhia Stew