Molokhia (Egyptian Jute-Leaf & Garlic Stew) with Chicken & Rice

Name: Molokhia (Egyptian Jute-Leaf & Garlic Stew) with Chicken & Rice
Total time: 1 h 20 min
Yield: 5 servings
Cuisine: Egyptian
Ingredients: 2 lb chicken thighs; 14 oz frozen minced molokhia; 4 cups chicken broth; 1 yellow onion halved, plus 1 shallot-size piece minced; 10 garlic cloves; 1 jalapeño; 2 cups rice; 2 tbsp butter; 1 lemon, in wedges; 2 tbsp olive oil; 1 tbsp ground coriander; 6 cardamom pods; 1 bay leaf; ¼ cup white vinegar; salt; pepper

DinnerEgyptian80 minServes 5645 kcal47 g protein

Photo: Yosi I · CC BY 2.5 · source

Egypt's ultimate comfort food: a silky, emerald-green soup of minced jute leaves in rich chicken broth, finished with a sizzling garlic-coriander ta'leya, served with shredded chicken and buttery rice.

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Ingredients

2 lb chicken thighs
14 oz frozen minced molokhia
4 cups chicken broth
1 yellow onion halved, plus 1 shallot-size piece minced
10 garlic cloves
1 jalapeño
2 cups rice
2 tbsp butter
1 lemon, in wedges

From your pantry: 2 tbsp olive oil, 1 tbsp ground coriander, 6 cardamom pods, 1 bay leaf, ¼ cup white vinegar, salt, pepper.

Instructions

Season the chicken with salt and pepper and brown it in 1 tbsp oil in a pot over medium-high heat, 3 minutes a side. Add the onion halves, 3 garlic cloves, cardamom, bay leaf, the broth and 1 cup water. Simmer partly covered until tender, 35 to 40 minutes.
Lift out the chicken and shred it. Strain the broth into a clean pot; you want about 5 cups.
Meanwhile, toast the rice in the butter for 2 minutes, add 3 cups water and 1 tsp salt, cover and cook on low 15 minutes, then rest.
Bring the broth to a simmer, add the frozen molokhia block and the halved jalapeño and stir until thawed and smooth, 8 to 10 minutes. Keep it at a bare simmer; a hard boil makes the leaves sink. Season with salt.
For the ta'leya, crush the remaining garlic and fry it in the last 1 tbsp oil with the coriander until golden and fragrant, 1 minute. Pour it sizzling into the molokhia and stir.
Mix the minced onion with the vinegar and a splash of water. Serve molokhia in bowls with rice, chicken, lemon and the onion vinegar.

Tip: Look for frozen minced molokhia in Middle Eastern and many Asian grocery freezers; whole-leaf won't give the classic texture. Egyptians often add broken vermicelli browned in butter to the rice.