Molokhia

Ingredients

1 pound fresh molokhia leaves (or 10 ounces frozen molokhia, thawed)
6 cups chicken or vegetable broth
1 whole chicken (about 3-4 pounds), cut into pieces
1 onion, quartered
4 cloves garlic, minced
1 tablespoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground paprika (optional)
1/2 teaspoon ground black pepper
1/2 teaspoon ground turmeric (optional)
Salt to taste
2 tablespoons olive oil or ghee
1 lemon, juiced
Cooked rice or bread for serving

Instructions

Prepare the Chicken

In a large pot, add the chicken pieces, quartered onion, and enough water to cover the chicken. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the chicken is cooked through.

Remove the chicken from the pot and set aside. Strain the broth and discard the onion. Return the broth to the pot.

Prepare the Molokhia

If using fresh molokhia leaves, rinse and finely chop them. If using frozen, ensure they are fully thawed and chopped.

In a separate pot, heat the olive oil or ghee over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.

Add the ground coriander, cumin, paprika (if using), black pepper, and turmeric (if using). Stir well to combine.

Cook the Molokhia

Add the chopped molokhia to the pot with the garlic and spices. Stir and cook for 2-3 minutes.

Gradually add the strained chicken broth to the pot, stirring constantly to avoid lumps. Bring to a gentle simmer.

Cook the molokhia mixture for 15-20 minutes, stirring occasionally, until it thickens slightly and becomes tender. Adjust the seasoning with salt to taste.

Finish the Dish

Shred or chop the cooked chicken into bite-sized pieces and add it back to the pot with the molokhia.