Molokhia (Garlicky Greens Stew)
Molokhia or Mulukhiyah is a delicious garlicky greens stew or soup. The greens simmer in a fragrant chicken broth with tons of garlic. It's honestly comfort food like it's right out of mom or grandma's kitchen!
Servings: 4
Calories: 497kcal
Equipment
Ingredients
Molokhia
- 1 Rotisserie Chicken see notes
- 1 tablespoon oil
- 1 white onion cut in half with end attached
- 6 green cardamom
- 6 allspice berries whole
- 6 cloves
- 1 cinnamon stick
- 2 bay leaves
- 6 cups water
- 14 ounce minced molokhia frozen
- 2 chicken bouillon cubes
Fried Garlic Oil
- ¼ cup olive oil or ghee
- 12 cloves garlic minced or pressed
- 1 teaspoon ground coriander
Shatta and Rice
- 1-2 serrano pepper chopped
- 8 cloves garlic
- ¼ teaspoon kosher salt
- 3 tablespoons lemon juice plus more, as needed
- Vermicelli Rice for serving
Instructions
- SHRED: Remove the rotisserie chicken from the bones. You can shred the chicken if you plan to serve it with the stew, or if you’re roasting chicken separately (see notes) then you can save it for another meal.
- SIMMER: Add 1 tbsp of olive oil to a 5 quart dutch oven over high heat along with the chicken bones, onion halves, cardamom, allspice, cloves, cinnamon stick, bay leaves and pour 6 cups of water over the top. Bring to a boil, then lower the heat and allow the broth to simmer for 1 hour (prepare Shatta and vermicelli rice while you wait.)
- SHATTA: Add the chopped chilies and garlic to a mortar. Sprinkle with kosher salt and using the pestle breakdown the ingredients to form somewhat of a paste. Add lemon juice, stir to combine. Allow to rest for for at least 30 minutes before serving.
- STRAIN: the broth through a fine mesh strainer. Add 4 cups of broth back to the same soup pot. Use water to make up the rest if you ended up with less. With the heat on medium, add frozen molokhia, bouillon cubes, and allow them to slowly melt into the soup and reach a simmer.
- TEMPERING OIL: While molokhia melts, heat ¼ cup of oil in a small saucepan over medium heat. Add minced garlic, stir frequently, and let it cook for 2-4 minutes or until fragrant and lightly golden brown. Add the ground coriander stir, then carefully pour this into the molokhia.
- STIR: Taste, and adjust with more salt as needed. If you’re using cooked shredded chicken, stir it into the molokhia now so that it heats through.
- SERVE: Place vermicelli rice in bowls, ladle molokhia over the rice, add chicken pieces (if cooking separately), then drizzle shatta over the dish. Enjoy!
Notes
Sometimes I’ll make chicken thighs on the side to serve with this rather than shredding and adding the rotisserie chicken – this is entirely optional though.
Chicken thighs: preheat an oven to 400ºF. Season 2 pounds of chicken thighs generously with kosher salt. Add thighs skin-side down to a cold stainless steel, oven-safe pan. Over medium-high heat, searing the chicken on the skin side for 4-5 minutes or until golden. Flip the chicken over, turn off stove. Baste the chicken with a mixture of 1 tablespoon of avocado oil, ½ teaspoon hot paprika, ½ teaspoon 7 spice, ¼ teaspoon turmeric, and ¼ teaspoon ground sumac. Roast for 30-35 minutes or until an instant read thermometer registers 165ºF in the thickest portion. Remove and serve at the end of step #7.
Nutrition
Calories: 497kcal | Carbohydrates: 13g | Protein: 47g | Fat: 30g | Fiber: 4g | Sugar: 3g
