Molokhia (Mlookhiah) - Chicken Stew

Molokhia, also known as Mlookhiah or Molokhieh, is a common dish across the Middle East. Depending on the region, the spelling and preparation may vary, but the core ingredient remains the same: the leaves of the Molokhia plant, also known as jute leaves or Jew's mallow. These leaves have a slightly slippery texture when cooked and are cherished for their distinct flavor and health benefits.

Chicken and herb stew

One unique aspect of Auntie Eman's version is her use of a tomato-garlic blend. This step is not commonly done in every region, but Auntie Eman swears by it to keep the dried Molokhia leaves from clumping together. The acidity and moisture from the tomatoes help to break up the leaves and create a more balanced texture. Some might find it unusual, but it's a brilliant trick that brings out the best in the dish.

Molokhia leaves can be found frozen, dried, or even fresh in some places. Auntie Eman typically uses dried, finely chopped leaves, but you can use frozen if that’s what you have on hand. Just make sure to adjust the cooking time accordingly.

Ingredients:

• 2 lbs chicken pieces (preferably bone-in for richer broth)

• 8 cups water

• 2 medium tomatoes, chopped

• 4 cloves garlic, chopped

• 2 cups dried, chopped Molokhia leaves (or 1 lb frozen)

• 1/2 cup chopped spinach

• 1 medium onion, chopped

• Salt and pepper, to taste

Serving the stew

Instructions:

1. In a large pot, bring the water to a boil. Add the chicken pieces and reduce to a simmer, cooking for about 30–40 minutes until the chicken is tender.

   
   

2. Meanwhile, in a food processor, blend the chopped tomatoes and garlic until smooth. This mixture is essential for Auntie Eman’s recipe as it helps prevent the dried Molokhia leaves from clumping together.

   
   

3. Once the chicken is cooked, add the dried Molokhia leaves (or frozen, if using) to the boiling pot. Stir well.

   
   

4. Add the chopped spinach, the tomato-garlic mixture, and the chopped onion to the pot. Season with salt and pepper to taste.

   
   

5. Let the mixture cook on low heat for another 20–30 minutes, stirring occasionally to prevent sticking. The leaves should be soft, and the flavors well combined.

   
   

6. Serve hot, often accompanied by rice and lemon wedges for added brightness.