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Garlicky Molokhia Greens Stew with Chicken and Lemon Recipe

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4.4 from 52 reviews

Molokhia is a traditional Middle Eastern garlicky greens stew made with tender molokhia leaves, aromatic spices, and shredded chicken, served over vermicelli rice with a zesty garlic and chili shatta sauce. This hearty, flavorful dish features homemade chicken broth simmered with warm spices and a fragrant garlic oil tempering that elevates the greens stew to comforting perfection.

  • Total Time: 1 hour 30 minutes
  • Yield: 4 servings

Ingredients

Broth and Stew

  • 1 Rotisserie Chicken (see notes for shredding or roasting separately)
  • 1 tablespoon olive oil
  • 1 white onion, cut in half with end attached
  • 6 green cardamom pods
  • 6 whole allspice berries
  • 6 whole cloves
  • 1 cinnamon stick
  • 2 bay leaves
  • 6 cups water
  • 14 ounces minced frozen molokhia leaves
  • 2 chicken bouillon cubes
  • ¼ cup olive oil (or ghee)
  • 12 cloves garlic, minced or pressed
  • 1 teaspoon ground coriander

Shatta Sauce

  • 1-2 serrano peppers, chopped
  • 8 cloves garlic
  • ¼ teaspoon kosher salt
  • 3 tablespoons lemon juice (plus more as needed)

To Serve

  • Vermicelli rice

Instructions

  1. Shred Chicken: Remove the rotisserie chicken from the bones. Shred the chicken if you plan to serve it with the stew. Alternatively, cook or roast chicken separately and save for another meal.
  2. Simmer Broth: In a 5-quart Dutch oven, heat 1 tablespoon olive oil over high heat. Add chicken bones, onion halves, cardamom, allspice, cloves, cinnamon stick, and bay leaves. Pour in 6 cups water. Bring to a boil, then reduce heat and simmer gently for 1 hour while preparing the shatta and vermicelli rice.
  3. Prepare Shatta Sauce: In a mortar, combine chopped serrano peppers, 8 cloves garlic, and kosher salt. Use a pestle to grind them into a coarse paste. Stir in 3 tablespoons lemon juice and let the mixture rest for at least 30 minutes to develop flavors.
  4. Strain Broth: Strain the broth through a fine mesh strainer into a bowl. Return 4 cups of broth to the soup pot, topping up with water if needed. Heat broth over medium heat.
  5. Cook Molokhia: Add frozen molokhia and chicken bouillon cubes to the broth. Allow the molokhia to slowly thaw and the broth to come to a simmer.
  6. Temper Garlic Oil: In a small saucepan over medium heat, warm ¼ cup olive oil or ghee. Add minced garlic and stir frequently, cooking for 2-4 minutes until fragrant and lightly golden. Stir in ground coriander, then carefully pour this tempering into the simmering molokhia stew.
  7. Adjust Seasoning and Combine: Taste the stew and add salt if necessary. If using shredded cooked chicken, stir it into the molokhia now to heat through.
  8. Serve: Place vermicelli rice into serving bowls. Ladle the molokhia stew over the rice, add chicken pieces if cooked separately, and drizzle shatta sauce on top. Serve hot and enjoy!

Notes

  • Using a rotisserie chicken simplifies the process by providing cooked meat and bones for broth. If unavailable, you can roast chicken separately and use the bones to make broth.
  • Molokhia can be found frozen at Middle Eastern or specialty grocery stores. Fresh molokhia may need different cooking time.
  • The shatta sauce adds a spicy, tangy brightness to the dish. Adjust the serrano peppers quantity to your preferred heat level.
  • Use ghee instead of olive oil for a richer flavor in the garlic tempering.
  • Vermicelli rice is traditional; substitute with white rice or brown rice as desired.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Stew
  • Method: Stovetop
  • Cuisine: Middle Eastern
  • Diet: Halal

Find it online: https://allyumcooks.com/garlicky-molokhia-greens-stew-with-chicken-and-lemon-recipe/