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Egyptian Molokhia with Chicken

Molokhia over rice with crispy chicken pieces

Egyptian Molokhia with Chicken

(Aslo spelt as Mulukhiyah, Mloukhiya, Molokhia, Molohiya, Mulukhiyya, Malukhiyah, or Moroheiya)


1.5kg Whole Chicken, cleaned, washed
1 Large Onion, halved
2 Bay Leaves
Salt and Pepper to taste
750g Bag Frozen Molokhia or Fresh Molokhia Leaves, finely chopped
3 Tbsp Butter
6 Garlic Cloves, crushed
1 Tsp Ground Coriander (optional)
2 Cups of Cooked Rice, boiled, drained well
1 Tblsp Oil for frying

Dressing: (Optional)
1/2 Small Onion, finely chopped
1/2 Cup White Vinegar


  1. In a large stockpot bring 2 litres of water to a boil then add the chicken, onion, bay leaves, salt and pepper (add more water to cover if needed).
  2. Reduce heat and simmer covered for 40-60 minutes until the chicken is tender, strain and reserve 6 cups of chicken stock, discard onion halves and set chicken aside.
  3. In a large saucepan bring the chicken stock to a boil, reduce heat then add the molokhia and ground coriander then let simmer on a low heat uncovered for 2 minutes.
  4. While the molokhia is simmering, in a frying pan melt the butter then add the garlic stirring until the garlic is golden then pour into the molokhia saucepan, stir and simmer for 1 more minute then turn heat off.
  5. Cut the chicken into 1/4 or 1/8 pieces.
  6. In a large frying pan heat the oil then add the chicken pieces turning regularly to brown and crisp the skin.
  7. Serve the molokhia over rice with the chicken pieces and add the vinegar dressing as desired.

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