If you try this Molokia recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie! Generous amounts of garlic and cilantro, key ingredients, are added to boost the dish’s unique and robust flavor. Whether you’re using fresh, dried, or frozen leaves – since fresh ones aren’t always handy – this stew mixes these crucial bits with chicken and chicken broth. If starting with cooked chicken, skip this step. Otherwise, place the chicken in a pot and add seasonings such as bay leaves, pepper, and salt. Feel free to add onion or any other seasonings you like, then cover with water. Bring it to a boil, removing any scum that forms on the surface. Simmer for 8-15 minutes until the internal temperature reaches 160-165ºF. Allow the chicken to rest for 10 minutes, then shred it. For more detailed instructions, check out the full recipe: How to Boil Chicken Breasts (Smell Free Method). Skip the step of cleaning the leaves if using fresh or frozen molokhia leaves. Remove large stems and discolored leaves, then rinse well under running water. Soak the leaves in a mix of hot water and lemon juice for an hour to reduce sliminess. Heat oil in a large skillet over medium heat. Add the squeezed molokhia leaves in batches with crushed coriander seeds, sautéing until slightly crisp and deep green. This process helps remove excess moisture and prevents a slimy texture in the stew. While the leaves are cooking, prepare your aromatics: mince the garlic, finely chop the chili, and chop the cilantro leaves. Next, heat a large saucepan with a bit of oil. Add three-quarters of the minced garlic and sauté for two minutes. Then, add three-quarters of the chopped cilantro and all the chopped chili. Continue to sauté for another two minutes. Add the fried jute leaves to the saucepan and stir-fry them for an additional two minutes to meld the flavors. Then, add the chicken broth, salt, and shredded chicken meat, mixing everything well with the leaves. Cover the saucepan and simmer the mixture gently on low heat for 30 minutes until molokhia softens, stirring occasionally. Serve and enjoy Lebanese ice, and don’t forget to give it a good squeeze of lemon juice for that extra zing.
