Levantine cuisine · Soups & Stews

Molokhia

Finely chopped jute leaves in chicken broth with plenty of garlic and cilantro, served with chicken, rice, and pickled onions.

Ingredients · for 4 servings

• 500g molokhia leaves (frozen, finely chopped)
• 4 chicken thighs
• 1.2L chicken stock
• 10 garlic cloves
• 1 bunch cilantro
• 4 tbsp ghee
• 4 cardamom pods
• 200g long-grain rice
• 1 red onion
• 5 tbsp vinegar
• Salt, pepper

Instructions

1. Let the molokhia leaves thaw at room temperature; put the chicken thighs on to cook with the chicken stock and the lightly crushed cardamom pods, and simmer gently for 35 min.
2. Lift the chicken out of the broth, let it cool slightly, remove the skin and bones, and pull the meat into large pieces; strain the broth through a sieve and reserve it.
3. Slice the red onion into fine rings, toss with the vinegar and 1 tsp salt, and let sit until serving – they should turn soft and tangy.
4. Finely chop the garlic and sauté it with the chopped cilantro in the ghee for 2 min. until fragrant but still pale; set half aside.
5. Stir the molokhia into the hot broth and simmer uncovered over medium heat for 10–12 min. without letting it boil hard – otherwise the greens will separate; stir in the reserved garlic-cilantro and season with salt and pepper.
6. Cook the rice in salted water and serve in bowls together with the chicken, the molokhia, the pickled onions, and the reserved garlic-cilantro.