Creamy Molokhia Soup with Roasted Onions and Tender Chicken Recipe

Introduction

Molokhia is a traditional Middle Eastern stew known for its rich, herbal flavor and comforting texture. Made with tender chicken and tender molokhia leaves, this dish is both hearty and aromatic, perfect for a satisfying family meal.

Ingredients

• 1 ½ pounds chicken breast or thighs
• 1 medium onion (halved)
• 2 bay leaves
• 2 cinnamon sticks
• 1 teaspoon salt
• 8 cups water
• 3–4 ounces dried molokhia
• 3 medium onions (cut into chunks)
• 4 tablespoons olive oil (divided)
• 1 cup chopped cilantro
• 6 garlic cloves (minced)
• 1 tablespoon 7 Spice
• 1 tablespoon dried coriander
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 lemon (juiced)
• ½ lemon (sliced)

Instructions

1. Step 1: Bring 8 cups of water to a boil in a large pot. Add the chicken, bay leaves, salt, and halved onion. Cook for about 20 minutes, or until the chicken is tender and no longer pink inside. Remove the chicken and set aside. Strain the broth and keep it for later.
2. Step 2: Preheat your oven to 400°F (200°C). Place the chopped onions on a baking sheet and drizzle with 2 tablespoons of olive oil. Roast the onions until browned, about 30 minutes.
3. Step 3: Inspect the dried molokhia to remove any stems or debris. Soak it in water for 15 minutes, then rinse several times. Squeeze out excess water and set aside.
4. Step 4: In the pot you used for the chicken broth, heat the remaining 2 tablespoons of olive oil over medium heat. Add the chopped cilantro and minced garlic, cooking until fragrant, about 1 minute.
5. Step 5: Add the molokhia leaves to the pot along with the 7 Spice, dried coriander, salt, and black pepper. Sauté the mixture for about 5 minutes until the molokhia softens and becomes fragrant. Pour the reserved chicken broth over the molokhia and cover the pot. Cook on medium heat for 30 minutes.
6. Step 6: Reduce the heat to low and add the roasted onions, shredded chicken, lemon juice, and lemon slices to the pot. Let the stew simmer gently for another 20 minutes.
7. Step 7: Serve the molokhia warm, ideally over Lebanese rice, for a complete meal.

Tips & Variations

• For a deeper flavor, use chicken thighs instead of breasts as they remain more tender and juicy.
• If you cannot find dried molokhia, fresh leaves can be used but adjust cooking time accordingly as fresh leaves cook faster.
• Adjust the lemon juice to your taste for the perfect balance of brightness in the dish.
• Roasting onions enhances their sweetness and adds a lovely depth to the stew—don’t skip this step.

Storage

Store leftover molokhia in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. Avoid boiling during reheating to preserve the texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What is molokhia?

Molokhia is a leafy green plant commonly used in Middle Eastern and North African cuisines. It has a slightly mucilaginous texture when cooked and a distinctive earthy, herbal flavor.

Can I make molokhia without chicken?

Yes, molokhia can be prepared as a vegetarian dish by using vegetable broth and omitting the chicken. Adding mushrooms or beans can help add texture and protein.