Authentic Lebanese Molokhia Recipe: Comfort Food Stew

Name: Authentic Lebanese Molokhia Recipe: Comfort Food Stew
Prep time: 25 min
Cook time: 75 min
Total time: 100 min
Yield: 6
Cuisine: Lebanese
Ingredients: 1 kg Molokhia Leaves (frozen or fresh); 1.5 kg Chicken (whole or pieces); 1 head Garlic, minced; 1 large bunch Fresh Cilantro, chopped; 1/4 cup Lemon Juice; 1 tablespoon Ground Coriander; 4 cups Chicken Broth; 1 teaspoon Salt; 1/2 teaspoon Black Pepper; 2 tablespoons Vegetable Oil; 2 cups White Rice (for serving)

Discover the authentic taste of Lebanese Molokhia, a comforting and traditional stew. This recipe guides you through making this beloved dish, often enjoyed with rice and chicken. Experience the rich flavors that make Molokhia a true Middle Eastern culinary classic.

#Lebanese Food

#Molokhia

#Middle Eastern

#Comfort Food

#Chicken Stew

Fresh Molokhia Leaves

Recipe Information

25m

Prep Time

1h 15m

Cook Time

1h 40m

Total Time

Servings

Medium

Lebanese

English

Nutrition (per serving)

450

Calories

35g

Protein

30g

Carbs

20g

Fat

Sautéing Garlic and Cilantro

Ingredients

Servings: 6

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Molokhia Simmering in Pot

Instructions

0/6 completed

1
Boil chicken in water with salt, pepper, and bay leaves until cooked. Shred or cut into pieces.
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30m
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Boil chicken in water with salt, pepper, and bay leaves until cooked. Shred or cut into pieces.
30m
Save the chicken broth for the molokhia stew for maximum flavor.
2
If using frozen molokhia, thaw completely. If fresh, wash thoroughly, drain well, and finely chop.
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15m
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If using frozen molokhia, thaw completely. If fresh, wash thoroughly, drain well, and finely chop.
15m
Ensure molokhia is well-drained to avoid excess water in the stew.

3
In a separate pan, heat vegetable oil. Sauté minced garlic until fragrant, then add chopped fresh cilantro and ground coriander. Cook for 2-3 minutes.
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5m
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In a separate pan, heat vegetable oil. Sauté minced garlic until fragrant, then add chopped fresh cilantro and ground coriander. Cook for 2-3 minutes.
5m
Don't overcook the garlic; it should be golden, not burnt.
4
Add the prepared molokhia leaves to a large pot. Pour in the chicken broth. Bring to a boil, then reduce heat and simmer gently for 20 minutes, stirring occasionally. Add the sautéed garlic and cilantro mixture to the pot.
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25m
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Add the prepared molokhia leaves to a large pot. Pour in the chicken broth. Bring to a boil, then reduce heat and simmer gently for 20 minutes, stirring occasionally. Add the sautéed garlic and cilantro mixture to the pot.
25m
Stirring prevents the molokhia from sticking to the bottom.
5
Add the cooked chicken pieces and lemon juice to the molokhia. Season with additional salt and pepper to taste. Simmer for another 10 minutes to allow flavors to meld.
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10m
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Add the cooked chicken pieces and lemon juice to the molokhia. Season with additional salt and pepper to taste. Simmer for another 10 minutes to allow flavors to meld.
10m
Adjust lemon juice to your preference for tartness.

6
Serve hot molokhia with plain white rice and fresh lemon wedges.
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5m
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Serve hot molokhia with plain white rice and fresh lemon wedges.
5m
Molokhia often tastes even better the next day.