Molokhia with roasted chicken is a classic Middle Eastern dish loved for its unique and savory flavour. Molokhia, also known as Jew’s mallow, is a leafy green vegetable widely used in Middle Eastern cuisine. The dish is typically prepared by cooking molokhia leaves in a flavorful broth made with chicken or vegetable stock and spices, then served over rice and topped with roasted chicken.
Roasting the chicken adds a crispy texture and rich flavour that complements the tender molokhia leaves perfectly. The dish is often served with fresh lemon juice and a sprinkle of chilli powder, giving it a tangy and spicy kick.
Whether you’re a fan of Middle Eastern cuisine or simply looking for a flavorful and healthy meal, Molokhia with roast chicken is a must-try dish that will tantalise your taste and satisfy you.
Basic Ingredients for Molokhia with Roasted Chicken
Cleaning: Molokhia leaves can be pretty dirty, so it’s essential to clean them thoroughly. Wash the leaves in a large bowl of cold water and change the water a few times until all the dirt is removed. Alternatively, rinse the leaves under running water and pat them dry with paper towels.
Chopping: After cleaning the leaves, remove the tough stems and chop the leaves finely. You can use a sharp knife or a food processor for this.
Broth: For the traditional molokhia soup, it’s essential to use a rich and flavorful broth made with chicken, beef, or vegetable stock. This adds depth of flavour to the dish.
Spices: Molokhia is often flavoured with spices such as cumin, coriander, and garlic. Toasting the spices in a dry pan before adding them to the molokhia can enhance their flavour.
Consistency: The consistency of molokhia can vary depending on the recipe and personal preference. Some prefer it thick and stew-like, while others prefer it more soupy. Adjust the amount of liquid you add to the molokhia to achieve your desired consistency.
Serving: Molokhia is traditionally served with rice or bread. It’s also common to squeeze fresh lemon juice over the dish before serving for added flavour.
Refrigeration: Molokhia can be stored in an airtight container for 3-4 days.
Freezing: If you have a large batch of molokhia, you can freeze it for later use. Store it in a freezer-safe container or a zip-top bag and freeze it for up to 3 months.
Reheating: To reheat molokhia, you can transfer it to a pot and heat it up on the stove. Add a little water or chicken broth if it’s too thick. You can also reheat it in the microwave, stirring every 30 seconds until heated through.
Molokhia with Roasted Chicken (Full Video)
Molokhia with Roasted Chicken
- 1.2 kg whole chicken
- ¼ cup vermicelli noodles
- 2 tbsp vegetable oil
- 4 cups Calrose rice
- 4 cups water
- 4 pods cardamon
- 2 cups chicken broth
- 2 packs frozen molokhia
- 1 tbsp cumin
- 1 tbsp coriander powder
- 1 tsp garlic, minced
- 2 tbsp Fresh coriander, chopped
- 2 tbsp butter
- Preheat your oven to 200 degrees Celsius. Give your chicken a rubdown with salt and pepper, making sure to season the inside as well. Place the chicken on a roasting pan and roast it for 10-15 minutes. Then, lower the temperature to 180 degrees Celsius and continue roasting for another 45 to 60 minutes, until the chicken is cooked and has a crispy exterior.
- Follow the recipe instructions to prepare the Vermicelli and Calrose rice. You can also check our Vermicelli and Calrose Rice Recipe
- In a medium-sized pot, bring the chicken broth to a boil. Add the two packs of frozen molokhia and let it thaw on medium-low heat. Be careful not to let it boil, as it will separate.
- In a nonstick skillet, melt some butter. Add minced garlic, salt, pepper, ground coriander, cumin powder, fresh garlic, and fresh coriander. Fry the mixture until it's fragrant, then add it to the molokhia broth and stir well.
- To serve, pour the molokhia over the Calrose rice and add roasted chicken. Remember to squeeze some lemon juice and sprinkle some chilli powder on your plate before you take a bite.
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