Authentic Molokhia with Roasted Onions and Tender Chicken Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
