Molokhia bil Dajaj (Egyptian Jute-Leaf Stew with Chicken)

Ingredients

Method

1. 1

   Place the chicken pieces in a large pot with the halved onion, bay leaves, whole peppercorns and 1 tablespoon salt. Add the 6 cups (about 1.4 L) water and bring to a gentle simmer over medium heat.

   Start cold with the chicken and aromatics so the stock extracts flavor evenly.

2. 2

   Skim any foam that rises, then reduce heat to low, cover partially and simmer gently until the chicken is cooked through, about 35 minutes.

   A gentle simmer keeps the broth clear and tenderizes the meat without breaking it.

   35 min
3. 3

   While the chicken simmers, rinse the rice and cook it in a saucepan: combine rinsed rice with 3 cups water and a pinch of salt, bring to a boil, then lower to a simmer, cover and cook 18–20 minutes until water is absorbed. Keep covered off heat for 5 minutes, then fluff.

   Cook the rice while the chicken is poaching so everything finishes at about the same time.

   25 min
4. 4

   When the chicken is done, remove the pieces with tongs to a bowl to cool slightly. Strain the cooking liquid through a fine sieve into a measuring jug or bowl and discard solids; you should have about 5 cups (1.2 L) clear broth—top up with hot water if needed.

   10 min
5. 5

   Remove skin (if you like) and shred the chicken meat into bite-sized pieces with two forks. Discard bones.

   5 min
6. 6

   Heat 1 tablespoon of the ghee/olive oil in a medium saucepan over medium heat. Add the strained broth and bring to a gentle simmer.

   3 min
7. 7

   Stir the chopped molokhia (frozen or fresh) into the simmering broth. Stir constantly and simmer very gently 3–4 minutes—just until the leaves are uniformly wilted and the mixture is silky. Do not boil hard or cook long; molokhia becomes slimy with prolonged boiling.

   If using frozen molokhia, add it straight from frozen and break up with a spoon as it thaws in the hot broth.

   4 min
8. 8

   Stir the shredded chicken into the molokhia, season with 1 teaspoon salt and 1 teaspoon black pepper (adjust to taste), and add lemon juice if using.

   1 min
9. 9

   While the molokhia is finishing, make the garlic‑coriander topping (ta'leyah): heat the remaining 2 tablespoons ghee/olive oil in a small skillet over medium heat. Add the crushed garlic, 2 teaspoons ground coriander and optional red pepper flakes. Sauté, stirring constantly, until the garlic turns deep golden brown—about 1–2 minutes—then remove from heat immediately.

   Garlic browns quickly and can burn; watch it closely and have it ready to pour over the stew.

   3 min
10. 10

    Pour the hot garlic‑coriander oil over the pot of molokhia and cover for 1 minute to trap the aroma.

    1 min
11. 11

    Serve the molokhia hot over a scoop of rice, spoon extra shredded chicken on top, garnish with chopped parsley and lemon wedges.