If you crave a hearty, deeply comforting dish that embraces bold flavors and silky textures, the Garlicky Molokhia Greens Stew with Chicken and Lemon Recipe is a true treasure to have in your kitchen repertoire. This vibrant Egyptian-inspired stew offers a luscious blend of tender chicken, earthy molokhia greens, and a lively kick of lemon and garlic, bringing together taste and tradition in every spoonful. Whether you’re warming up on a chilly evening or inviting friends to share a memorable meal, this dish is an absolute crowd-pleaser that’s surprisingly easy to master.

Ingredients You’ll Need

A white bowl holds three layers: at the bottom, a dark green sauce spreads evenly around the edges; on top of this, a light beige rice mixed with thin, brown vermicelli noodles covers most of the bowl's center; resting on the rice is a thick piece of dark brown, well-cooked meat with a crispy texture, positioned near a bright yellow lemon wedge. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this Garlicky Molokhia Greens Stew with Chicken and Lemon Recipe plays a vital role, from building rich aromas to creating the stew’s silky texture and bright, fresh finish. Don’t let the simplicity fool you—these essentials come together in perfect harmony.

Rotisserie Chicken: Using pre-cooked chicken saves time and adds tender, juicy meat to the stew effortlessly.

Olive Oil: Adds depth and richness while serving as the base for your tempering oil.
White Onion: Gives a sweet, mellow undertone that softens during the broth simmering process.
Green Cardamom: Infuses subtle warmth and complexity into the broth, elevating the stew’s fragrance.

Allspice Berries: Provide a hint of cloves, cinnamon, and pepper in a single spice.
Cloves: Another warming spice that layers nicely with the other aromatics.
Cinnamon Stick: Contributes a gentle sweetness and earthiness to the broth.

Bay Leaves: Classic herb to round out the broth with a savory nuance.
Water: The base for your homemade broth, bringing all the flavors together.
Frozen Minced Molokhia: The star leafy green ingredient, providing a unique silky texture and vibrant color.

Chicken Bouillon Cubes: Enhance the broth’s richness and savoriness.
Garlic (minced and whole): Key to the distinct garlicky punch in both the stew and the tempering oil.
Ground Coriander: Adds a warm, citrusy spice during tempering for extra flavor depth.
Serrano Pepper: Offers a gentle heat that balances the garlicky and lemon notes.

Kosher Salt: Essential for seasoning each component impeccably.
Lemon Juice: The bright, tangy highlight that lifts the whole stew, perfect for adding freshness.
Vermicelli Rice: The ideal bed for serving, soaking up all that luscious broth.

How to Make Garlicky Molokhia Greens Stew with Chicken and Lemon Recipe

Garlicky Molokhia Greens Stew with Chicken and Lemon Recipe - Recipe Image

Step 1: Prepare the Chicken and Broth

Start by shredding the rotisserie chicken—don’t toss those bones as they’ll infuse your broth with incredible flavor. In a large pot, heat a tablespoon of olive oil, then add the chicken bones alongside onion halves, allspice, green cardamom, cloves, cinnamon stick, and bay leaves. Pour in water and bring this aromatic mixture to a boil before lowering to a gentle simmer for about an hour. This slow simmer allows the broth to soak up all those fragrant spices, setting the flavor foundation for your Garlicky Molokhia Greens Stew with Chicken and Lemon Recipe.

Step 2: Create Your Shatta Chili Sauce

While the broth simmers, combine chopped serrano peppers, several cloves of garlic, and kosher salt in a mortar. Pound these ingredients together to break down the fibers and release vibrant, spicy oils. Stir in lemon juice to balance the heat with citrus brightness and let this sauce sit for at least 30 minutes. This lively shatta sauce is an absolute game-changer when drizzled over your finished stew, adding that punch of flavor you’ll remember.

Step 3: Strain the Broth and Add Molokhia

Once your broth is rich and fragrant, strain it carefully to remove all solids. Return about four cups of the broth to the pot and top up with water if needed. Add the frozen molokhia greens and chicken bouillon cubes, cooking on medium heat as the molokhia gently melts into the savory broth. This stage develops the signature silky texture and rich color that make this Garlicky Molokhia Greens Stew with Chicken and Lemon Recipe so inviting.

Step 4: Temper the Garlic and Coriander Oil

In a small pan, warm ¼ cup of olive oil over medium heat and add minced garlic. Stir continuously, letting the garlic turn just golden and fragrant without burning. Stir in ground coriander and immediately pour this aromatic, garlicky oil into the simmering molokhia mixture. This tempering step infuses the stew with the heady aroma and taste of toasted garlic and warm spices, elevating the depth of this dish.

Step 5: Final Adjustments and Combining Chicken

Taste your stew and adjust salt to perfectly balance the flavors. If you have shredded cooked chicken, fold it into the stew now, allowing it to heat through so every bite is tender and flavorful. This melding of ingredients is the heart of the Garlicky Molokhia Greens Stew with Chicken and Lemon Recipe’s irresistible character.

Step 6: Serve Over Vermicelli Rice

Ready your bowls by spooning vermicelli rice into each one—this rice is crucial as it absorbs the stew’s luscious broth brilliantly. Ladle the molokhia stew over the rice, add more chicken pieces if you’ve kept some aside, and don’t forget to drizzle a little of that bright shatta sauce on top for an extra hit of flavor. You’ve just crafted a dish to cherish!

How to Serve Garlicky Molokhia Greens Stew with Chicken and Lemon Recipe

Garnishes

A sprinkle of fresh lemon wedges on the side lets everyone brighten their stew to taste. Fresh chopped cilantro or parsley can add a burst of green freshness, and a spoonful of extra shatta sauce is perfect for those who love a spicy kick. These simple garnishes bring harmony and visual appeal to this comforting stew.

Side Dishes

While the stew is hearty on its own, serving it with light, crisp salads such as a cucumber and tomato salad dressed with lemon and olive oil adds refreshing contrast. Warm pita bread or flatbreads are wonderful for scooping up the silky greens and soaking up those delicious juices, making your meal feel complete and wonderfully satisfying.

Creative Ways to Present

For a more festive presentation, serve the Garlicky Molokhia Greens Stew with Chicken and Lemon Recipe family-style in a large, beautiful bowl surrounded by bowls of shatta, lemon wedges, and fresh herbs. Offering small plates with vermicelli rice shaped into neat mounds adds a refined touch and invites everyone to dig in and enjoy the hearty, vibrant flavors together.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer any leftover Garlicky Molokhia Greens Stew with Chicken and Lemon Recipe into airtight containers and refrigerate for up to 3 days. The flavors only deepen overnight, making your next meal even more delicious.

Freezing

This stew freezes beautifully. Portion it into freezer-safe containers, leaving some space for expansion, and freeze for up to 3 months. Just remember to thaw overnight in the fridge before reheating for the best texture and flavor.

Reheating

Reheat gently on the stovetop over low to medium heat, stirring occasionally. To revive the fresh lemony lift, add a splash of lemon juice just before serving. Avoid high heat to keep the molokhia from becoming too thick or gummy, ensuring the stew remains silky and vibrant.

FAQs

Can I use fresh molokhia instead of frozen?

Absolutely! Fresh molokhia leaves can be used when in season. Just chop them finely and add towards the end of cooking, as fresh leaves cook faster than frozen. Keep in mind the texture might be a bit different, but the flavor will still be amazing.

What if I don’t have a rotisserie chicken?

Don’t worry! You can roast your own chicken or use any cooked chicken you have on hand. Just make sure to simmer the bones with the spices to make a rich broth—that’s the key to this stew’s depth of flavor.

Is this recipe very spicy?

The spice level is moderate, balanced by garlic and lemon, but the serrano pepper in the shatta sauce can be adjusted depending on your heat preference. You can reduce or omit it entirely for a milder dish or add extra for more kick.

What is the purpose of tempering the garlic and coriander oil?

Tempering infuses the stew with a toasty, fragrant garlic flavor and enhances the underlying spices. This quick step adds a wonderful aroma and depth, making the stew more complex and inviting.

Can I make the shatta sauce without a mortar and pestle?

Yes, you can finely chop or mince the chilies and garlic by hand or pulse in a food processor. The mortar and pestle method helps release oils and creates a rustic texture, but your shatta will still be delicious either way.

Final Thoughts

If there’s one dish that will captivate your senses and warm your heart, it’s the Garlicky Molokhia Greens Stew with Chicken and Lemon Recipe. It’s a beautiful celebration of flavors and textures that’s both comforting and exciting. I encourage you to dive in, savor every bite, and share this wonderful stew with those you love. Trust me, once you try it, it will become a beloved favorite in your home too.