Molokhia with Roasted Onions and Lemon Recipe

Introduction

Molokhia is a comforting Middle Eastern stew known for its rich, flavorful green leaves and tender chicken. This hearty dish combines aromatic spices, garlic, and lemon to create a unique and satisfying meal perfect for any occasion.

Ingredients

• 1 ½ pounds chicken breast or thighs
• 1 medium onion (halved)
• 2 bay leaves
• 2 cinnamon sticks
• 1 teaspoon salt
• 8 cups water
• 3-4 ounces dried molokhia
• 3 medium onions (cut into chunks)
• 4 tablespoons olive oil (divided)
• 1 cup chopped cilantro
• 6 garlic cloves (minced)
• 1 tablespoon 7 Spice
• 1 tablespoon dried coriander
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 lemon (juiced)
• ½ lemon (sliced)

Instructions

1. Step 1: Bring 8 cups of water to a boil and add the chicken, bay leaves, salt, and halved onion. Cook for 20 minutes until the chicken is tender and no longer pink. Remove the chicken and set aside. Strain the chicken broth and reserve.
2. Step 2: Preheat your oven to 400°F. Place the chopped onions on a baking sheet, drizzle with 2 tablespoons of olive oil, and roast until browned, about 30 minutes.
3. Step 3: Inspect the molokhia leaves carefully, removing any stems or debris. Soak the leaves for 15 minutes, rinse several times, then squeeze out excess water and set aside.
4. Step 4: Heat the remaining 2 tablespoons of olive oil in the pot used for the chicken broth. Add chopped cilantro and minced garlic, cooking until fragrant, about one minute.
5. Step 5: Add the molokhia leaves along with 7 Spice, dried coriander, salt, and black pepper. Sauté for about 5 minutes until the molokhia softens and releases its aroma. Pour in the reserved chicken broth, cover, and cook on medium heat for 30 minutes.
6. Step 6: Reduce the heat to a simmer and stir in the roasted onions, shredded chicken, lemon juice, and lemon slices. Simmer gently for another 20 minutes.
7. Step 7: Serve the molokhia warm, optionally over Lebanese rice for a complete meal.

Tips & Variations

• Using bone-in chicken thighs can add extra flavor to the broth.
• If fresh molokhia is available, substitute dried with an equal amount and adjust cooking time accordingly.
• For a spicier version, add a pinch of chili flakes when sautéing the garlic and cilantro.
• Serve with lemon wedges on the side to add fresh acidity to each bite.

Storage

Store leftover molokhia in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or broth to loosen the consistency if needed. This dish does not freeze well due to the texture of the molokhia leaves.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What is molokhia and where does it come from?

Molokhia is a leafy green stew popular in Middle Eastern and North African cuisines, made from the leaves of the jute plant. It has a distinctive, slightly mucilaginous texture and is traditionally enjoyed with chicken or meat.

Can I use fresh molokhia instead of dried?

Yes, fresh molokhia can be used and often offers a brighter flavor. Use roughly the same quantity by weight, but reduce soaking and cooking times since fresh leaves cook faster than dried ones.