Palestinian molokhia is a savory stew of finely chopped jute leaves simmered in chicken broth and finished with garlic and cilantro, usually served with rice and lemon. Families and regions season and texture it differently; this version keeps the broth fragrant, the leaves tender, and the bright garlic-cilantro finish distinct.
Ingredients
- 2½ lb (1.1 kg) bone-in, skinless chicken thighs or mixed chicken pieces
- 10 cups (2.4 L) water, plus more if needed
- 1 medium yellow onion, peeled and halved, about 1 cup (150 g)
- 2 bay leaves
- 2 teaspoons (10 g) fine salt, divided, plus more to taste
- ½ teaspoon (1 g) black pepper
- 1 lb (454 g) frozen chopped molokhia leaves, thawed, or add frozen
- 2 cups (370 g) long-grain rice
- 3 cups (710 ml) water for the rice
- 2 tablespoons (30 ml) olive oil or neutral oil
- 8 garlic cloves, finely minced, about 25 g
- 1 cup (25 g) packed fresh cilantro leaves and tender stems, finely chopped
- 1 teaspoon (2 g) ground coriander
- 3 tablespoons (45 ml) fresh lemon juice, plus lemon wedges for serving
Instructions
- Prepare the chicken broth. Put the chicken, 10 cups water, onion, bay leaves, 1½ teaspoons salt, and black pepper in a large pot. Bring to a gentle boil over medium-high heat, skimming off any foam that gathers on top. Lower the heat until the broth is at a steady simmer, partly cover, and cook for 45 minutes, or until the chicken is tender. Avoid a vigorous boil, which can make the broth cloudy and break up the chicken.
- Check and remove the chicken. Check the thickest part of a thigh with a food thermometer, keeping the probe away from the bone; poultry must reach the USDA FSIS safe minimum internal temperature of 165°F (74°C). Transfer the cooked chicken to a plate and let it rest for 5 minutes. Lift out and discard the onion and bay leaves. If you prefer a clear broth, strain it back into the pot; otherwise, simply remove any loose onion pieces. Pull the chicken from the bones if desired, keeping the pieces covered so they do not dry out.
- Cook the rice. Rinse the rice in a fine-mesh strainer under cool water, rubbing the grains gently, until the runoff is mostly clear. Put it in a saucepan with 3 cups water and the remaining ½ teaspoon salt. Bring to a boil, stir once, cover, and reduce the heat to low. Cook for 18 minutes without lifting the lid. Take the pan off the heat and leave it covered for 10 minutes, then fluff the rice with a fork. This resting time finishes the grains without making them gummy.
- Simmer the molokhia. Return the broth to a gentle simmer. Add the molokhia, breaking up any frozen clumps with a spoon, and stir until the leaves are distributed through the broth. Simmer gently for 20 minutes, stirring occasionally. The stew should look thick and leafy, with enough broth to spoon over rice. If it seems unusually dense, add hot water a little at a time; if it is thin, simmer a few minutes longer. Do not cook it at a rolling boil.
- Make the garlic-cilantro finish. While the leaves simmer, warm the oil in a small skillet over medium-low heat. Add the garlic and ground coriander and cook for about 1 minute, stirring constantly, just until fragrant. Add the chopped cilantro and cook for another 2 to 3 minutes, until wilted and aromatic. Keep the heat moderate: browned garlic tastes bitter and can overpower the stew.
- Season and finish. Stir the garlic-cilantro mixture into the molokhia. Add the lemon juice, taste, and adjust the salt or lemon to suit your preference. Return the chicken pieces to the pot to warm through, or arrange them on top when serving. Ladle the stew alongside or over rice, with lemon wedges at the table.
Tips
- Use the right leaves. Molokhia is also called jute mallow or Jew’s mallow. Frozen chopped leaves are a practical option and are often available in Middle Eastern or international grocery freezers. Fresh leaves work too: remove tough stems, wash carefully, dry well, and chop them finely. Their cooking time can vary, so simmer until tender.
- Choose a sensible substitute. If molokhia is unavailable, finely chopped spinach can make a pleasant green stew, but it will not have molokhia’s distinctive silky texture or earthy flavor. Use about 1 lb (454 g) frozen spinach, thawed and squeezed lightly, and start with less broth because spinach releases water. This is an adaptation, not an exact replacement.
- Keep the finish fragrant. Garlic and cilantro are added separately at the end so their aroma stays clear. Mince the garlic evenly and stir it continuously in the pan; even a little scorching will make the whole pot taste harsh. Add lemon after the garlic mixture, then adjust by taste.
- Control the texture gently. Chopped molokhia can feel naturally slick or slightly viscous; that is part of the leaf’s character, not a sign that it has spoiled. Stir at intervals rather than beating it vigorously. Add broth or hot water gradually, since a thin stew is harder to correct than a thick one.
Serving Suggestions
Serve the rice in individual bowls with molokhia ladled over it, or place rice and stew side by side so everyone can choose the amount of broth. Add a piece of chicken to each serving and offer lemon wedges for a sharper, brighter finish. A simple chopped tomato-and-cucumber salad, pickles, or warm flatbread makes a fresh accompaniment without competing with the garlic and cilantro.
Some households keep the chicken in the pot; others serve the pieces separately so diners can add them as they like. Both work well. If serving a group, keep the rice covered and the stew warm over very low heat, stirring occasionally. Set out extra lemon and salt so each person can adjust the bowl at the table.
Variations
Use chicken on the bone or boneless pieces. Bone-in thighs give the broth a fuller chicken flavor and are forgiving during simmering. Boneless thighs can be used, but check them early so they do not overcook; remove them as soon as they reach 165°F (74°C), then let the broth continue to develop if needed. Chicken breast also works, though it is leaner and can become dry if left simmering too long.
Make it without chicken. For a meat-free pot, use 8 cups (1.9 L) good vegetable broth and skip the chicken simmer. Warm the broth with the onion and bay leaves for about 15 minutes, remove them, then add the leaves and continue with the recipe. The result will be less rich than chicken broth, so taste carefully for salt and lemon. You can serve it with chickpeas or keep it as a lighter leafy stew.
Adjust the aromatics. Some cooks prefer a stronger garlic note, while others use less cilantro or add extra lemon at the end. Begin with the amounts listed, then make small adjustments after the leaves are tender. Ground coriander is included for warmth, but the fresh cilantro-garlic mixture is the defining finishing flavor here; avoid adding so much spice that it masks the leaves.
Try fresh or dried molokhia when available. Fresh leaves need sorting and chopping, and may take a little longer to soften than frozen chopped leaves. Dried molokhia is sold in some specialty shops, but its texture and concentration differ by product; follow its package directions for rehydration, then add it gradually to hot broth and adjust the liquid. Neither form should be assumed to measure cup-for-cup like frozen leaves.
Storage and Reheating
Cool the stew and rice promptly and refrigerate them within 2 hours of cooking, in separate shallow airtight containers. The chicken-molokhia stew and cooked rice keep for 3 to 4 days in the refrigerator. Keeping them separate makes it easier to reheat the stew without turning the rice soft. For longer storage, freeze cooled stew and rice separately for up to 2 months for best texture; thaw in the refrigerator before reheating.
Reheat only the portion you plan to serve. Warm the stew in a saucepan over medium-low heat, stirring gently and adding a splash of water or broth if it has thickened. Reheat leftovers to 165°F (74°C), checking with a food thermometer. Reheat rice until steaming throughout, adding a spoonful of water and covering the pan to keep it moist. Do not leave cooked rice or chicken stew at room temperature for more than 2 hours.
Frequently Asked Questions
What is molokhia?
Molokhia is the name commonly used for jute mallow leaves and for the stew made with them. The leaves are chopped and cooked in broth until tender; their naturally silky texture gives the dish its characteristic body. Names and preferred textures vary across the Middle East and North Africa.
Can I use fresh molokhia instead of frozen?
Yes. Pick over the leaves, discard tough stems, wash them thoroughly, dry them, and chop them finely before adding them to the simmering broth. Start checking for tenderness after about 15 minutes, since leaf size and maturity affect the time. Fresh leaves can be more labor-intensive to prepare, but the method is otherwise similar.
Should molokhia be smooth or chunky?
That depends on the leaves and household preference. Frozen chopped molokhia gives a finely textured stew, while some fresh preparations are chopped more coarsely. The leaves should be tender and suspended in broth, not puréed into a completely smooth soup. Stir gently to keep the texture you prefer.
Can I make the stew ahead?
Yes. Make the chicken broth and molokhia stew up to 2 days ahead, cool it promptly, and refrigerate it. The garlic-cilantro finish can be made just before serving for a particularly fresh aroma, though it can also be stirred in before chilling. Cook rice on the day you plan to serve it when possible, then reheat any leftovers thoroughly.
Why does my molokhia look or feel slippery?
The leaves naturally release a silky, slightly slippery substance as they cook, so this texture is expected. It should not smell sour or otherwise off. Avoid a hard boil and excessive stirring if you want a more distinct leafy texture, and adjust the broth gradually rather than trying to thin the stew all at once.
Can I use another kind of rice?
Long-grain rice is a reliable choice because its grains stay separate when cooked. Basmati also works; rinse it and follow the package’s water ratio and timing, since brands differ. Short-grain rice tends to be stickier, which is fine if you like a softer base, but it will make the bowl feel heavier alongside the stew.
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