Molokhia with Roasted Chicken

April 9, 2023

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

Molokhia: Molokhia is a leafy green vegetable commonly used in Middle Eastern cuisine. It can be prepared as whole leaves or minced leaves.

Chicken Broth: Chicken broth is the base for the Molokhia, adding a savoury flavour and providing a rich, comforting texture.

Cumin: A warm, aromatic spice commonly used in Middle Eastern cuisine. It adds a slightly earthy and nutty flavour to the Molokhia.

Coriander Powder: Coriander powder is made from ground coriander seeds and is commonly used in Middle Eastern cuisine. It adds a slightly sweet and citrusy flavour to the Molokhia.

Garlic: Minced garlic is added to the Molokhia for a savoury and pungent taste.

Fresh Coriander: Fresh coriander, also known as cilantro, is a leafy herb commonly used in Middle Eastern cuisine. It adds a new, citrusy flavour to the Molokhia.

Butter: Butter is added to the Molokhia to provide a rich and creamy texture and enhance the flavour.

alternative ingredients

Molokhia: If you can’t find frozen molokhia, use fresh or dried molokhia leaves. Wash and chop the new leaves, or soak the dried leaves in water before cooking.

Chicken Broth: You can use vegetable broth or water instead of chicken broth to make the Molokhia vegetarian or vegan.

Serving Tips 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.

storage tips

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.