Molokhia - Green Leafy Veg Recipe

Get ready to dive into the wonderful world of Molokhia (also spelled Mulukhiyah, Mloukhiya, or Mulukhiyya)! This incredible green leafy vegetable recipe is a true staple of Middle Eastern cuisine, beloved across the region for its unique flavor and comforting texture. If you've never tried it, you're in for a treat. Today, we're making a garlicky, lemony chicken molokhia that’s so cozy and authentic-feeling, you'll swear your grandma made it.
This dish is a fantastic way to explore Middle Eastern food and get more delicious green leafy recipes into your rotation. We'll be using tender recipes using chicken chunks, bright fresh lemon juice, and aromatic garlic olive oil to create a rich broth of chicken that perfectly complements the star of the show. Now, a quick heads-up: Molokhia is supposed to be a little silky or viscous. Don't let that throw you off! We'll show you exactly how to achieve that pleasant, velvety texture that makes this dish so special, not weird. Let’s get cooking!

Ingredients

• 2 lbs bone-in, skin-on chicken pieces (such as thighs, drumsticks, or a mix)
• 1 tbsp olive oil (for browning chicken)
• 1 large onion, quartered
• 2 bay leaves
• 1 tsp whole black peppercorns
• 8 cups good-quality chicken broth (or water if making broth from scratch)
• 16 oz (about 450g) frozen chopped molokhia
• 1 head garlic, cloves peeled and minced (about 2-3 tbsp)
• 1 tbsp ground coriander
• 1/4 cup fresh lemon juice, plus more for serving
• Salt and freshly ground black pepper to taste
• Optional toppings: Vinegar onions (thinly sliced red onion soaked in white vinegar for 15 minutes); extra lemon wedges for serving

Directions

1. Prep the Chicken & Build Your Broth: Pat your chicken pieces dry. In a large pot or Dutch oven, heat 1 tbsp olive oil over medium-high heat. Brown the chicken pieces on all sides until golden, about 3-5 minutes per side. You don't need to cook them through, just get some color. Remove the chicken and set aside.
2. Simmer the Chicken: To the same pot, add the quartered onion, bay leaves, black peppercorns, and either 8 cups of good-quality chicken broth or water. Bring to a boil, then add the browned chicken back to the pot. Reduce heat to low, cover, and simmer for 30-40 minutes, or until the chicken is fork-tender and easily pulls from the bone.
3. Shred the Chicken & Strain Broth: Carefully remove the cooked chicken from the pot and let it cool slightly. Discard the skin and bones, then shred the chicken meat into bite-sized pieces. Strain the chicken broth through a fine-mesh sieve into a clean bowl, discarding the solids. You should have about 6-7 cups of flavorful broth.
4. Introduce the Molokhia: Return the strained broth to the clean pot. Bring it to a gentle simmer over medium-low heat. Add the block of frozen chopped molokhia directly into the simmering broth. As it thaws, use a whisk to break up any clumps and stir it smoothly into the broth. Keep the heat gentle; you want a light simmer, not an aggressive boil. Pro Tip: Leave the pot uncovered! This helps maintain the vibrant green color of your molokhia.
5. Prepare the "Tasha" (Garlic-Coriander Sizzle): While the molokhia gently simmers, prepare your flavor powerhouse! In a small skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and ground coriander. Sauté for 1-2 minutes, stirring constantly, until the garlic is light golden and incredibly fragrant. Visual Cue: The garlic should be golden, not brown, and the coriander will release a beautiful aroma. Warning: Garlic burns quickly and can turn bitter, so watch it closely!
6. Combine & Finish: Pour the hot garlic-coriander "tasha" directly into the simmering molokhia, stirring it in immediately. This step is crucial for authentic flavor! Add the shredded chicken back to the pot. Stir in the fresh lemon juice and season with salt and freshly ground black pepper to taste. Let it simmer gently for another 5 minutes to allow the flavors to meld.
7. Rest and Serve: Remove the pot from the heat and let the molokhia rest for 5-10 minutes before serving. This brief rest helps the flavors deepen and the texture settle.