Tender shredded chicken simmered in a silky, earthy broth forms the base of this authentic Lebanese Molokhiya. The stew relies on the unique, slight viscosity of the mallow leaves, which are balanced by a sharp, aromatic hit of garlic, toasted coriander, and fresh lemon juice. A slow-roasted onion paste adds a deep, foundational sweetness that rounds out the herbaceous profile, creating a nuanced meal that feels both traditional and deeply nourishing.

Preparing this dish is a labor of love that rewards you with complex layers of flavor. The process involves carefully washing the leaves and balancing the herbal notes with the golden, crispy shallots that garnish the top. It is a slow-cooking project, well-suited for a weekend when you have time to let the ingredients meld properly on the stovetop.

Serve this over a bed of fluffy vermicelli rice to soak up the juices. A handful of fresh cilantro, a pinch of chili flakes, and extra lemon slices on the side allow each diner to adjust the acidity and heat to their preference. It is a hearty, time-honored staple that turns humble pantry ingredients into a cohesive and satisfying dinner experience.

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Molokhiya is a staple of Lebanese home cooking, known for its deep, earthy flavor and comforting texture. To round out a traditional meal, many families serve hearty main courses like savory Lebanese meatballs in tomato sauce, which provide a robust contrast to the herbaceous stew. For those looking to complete the dining experience, finishing the meal with a refreshing glass of Lebanese fruit cocktail offers a light, sweet balance to the savory elements of the feast.

Key Ingredients

Molokhiya: The signature leafy green base that provides the stew's distinct texture and earthy flavor.
Chicken: Used as the primary protein and boiled to create the aromatic broth base.
Garlic: Minced and sautéed with cilantro to build the pungent aromatic foundation of the stew.
Cilantro: Provides a fresh herbal contrast to the earthy Molokhiya leaves.
Onion: Roasted and blended into a rich, savory paste that thickens the stew.
Allspice: Warm, aromatic spice that gives the stew its characteristic Lebanese flavor profile.
Coriander powder: Adds a subtle citrusy depth to the stew's complex spice blend.
Lemon juice: Brightens the finished stew and balances the richness of the chicken broth.

Explore More Classic Lebanese Comfort Foods

Lebanese Moghrabieh: Much like Molokhiya, this spiced pearl couscous dish is a celebratory staple perfect for feeding a large family.
Lebanese Mansaf: If you appreciate the slow-cooked, tender meat preparations found in our Molokhiya recipe, this traditional lamb and yogurt dish is a natural next step.
Mughrabiyih ( Lebanese Version Of Couscous): A different take on the classic semolina pearls, this version highlights the aromatic spice blends that define authentic Lebanese cuisine.

Lebanese Molokhiya

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Lebanese Molokhiya Chicken Ingredients

750 g chicken breast or thigh1 large onion (quartered)2 bay leaves2 cinnamon sticks1 tsp salt1/2 tsp black peppercorns8 cups water

Instruction

Bring water to a boil, add chicken, bay leaves, salt & pepper.Cook for 20 mins until chicken is no longer pink, remove, let cool for 15 mins & shred into smaller pieces.Drain chicken broth to remove spices.

Onion

2 shallots (finely sliced)2 large onion (quartered)3 tbsp olive oil (divided)

Instruction

Heat oil in a pot on medium high, add shallots & fry till crispy, stirring often (abt 10 mins)Preheat oven to 200 deg C, place onions on a baking tray, drizzle oil used to fry shallots earlier & roast until browned (abt 30 mins).Let cool for 5 mins & blend into a paste (add onion & peppercorns saved from making broth)

Stew

100 g molokhiya (dried or frozen)2 tbsp olive oil1 cup cilantro (chopped)8 cloves garlic (minced)1 tbsp allspice1 tbsp coriander powder1 tsp salt (to taste)1/2 tsp ground black pepper (to taste)1 lemon (juiced)

Finishing

Pick through molokhiya & remove stems or debris, soak for 15 mins, rinse with cold water & squeeze (repeat 8 times).Add olive oil into a pot on medium high heat, add cilantro & garlic, cook for 1 min.Add onion paste, allspice, coriander, salt & pepper, stir for 1 min, add molokhiya & cook for 1 min.Add chicken broth & cook (covered) for 30 mins.Lower heat to medium, add chicken, lemon juice & cook for 30 mins.Taste to adjust seasoning & cook until leaves have softened to liking.Serve stew with rice, lemon slices, chopped cilantro, fried shallots & chilli flakes.

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