Dried molokhia leaves simmered in a fragrant, golden chicken broth create a unique, silky stew that is a staple in many Middle Eastern households. The process of soaking and cleaning the dried leaves is essential for achieving the right consistency, eventually resulting in a tender texture that pairs beautifully with the savory, shredded chicken breast.

A balanced base of sautéed onions, fresh garlic, and warm 7-spice blend infuses the dish with a depth that carries through the entire pot. Finished with a bright splash of lemon juice and a hint of heat from red pepper flakes, the Molokhia & Rice combination offers a satisfying, layered meal experience.

This hearty preparation relies on a slow-cooked approach to meld the earthy greens with the light, aromatic chicken stock. It serves best when ladled generously over a warm bowl of buttery vermicelli rice, making for a straightforward yet deeply nourishing dinner at home.

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While traditional Molokhia is celebrated for its earthy, aromatic base and signature silkiness, serving it over the right bed of grains is essential to balance the texture. If you enjoy experimenting with different seasoned grains, you might find the savory depth of a copycat mushroom rice or the bright, heat-forward profile of some spicy peri-peri rice to be equally comforting staples in your weekly meal rotation.

Key Ingredients

Dried molokhia leaves: These dried leaves serve as the primary leafy green base for the traditional stew.
Chicken breasts: Shredded cooked chicken adds protein and body to the final molokhia dish.
Chicken broth: The reserved cooking liquid from the chicken provides the savory foundation for the broth.
Garlic: Grated garlic is sautéed with onions to build a pungent aromatic base.
Onions: Diced onions are sautéed until translucent to provide sweetness and texture to the stew.
Lemon juice: Fresh lemon juice brightens the flavors and helps cleanse the leaves during preparation.
7 spices: This signature spice blend provides the characteristic depth and seasoning for the dish.
Olive oil: Used for sautéing the aromatics and leaves to create the dish's rich mouthfeel.

More Hearty Rice-Based Classics

If you appreciate the precise textures found in a good rice dish, the Din Tai Fung prawn fried rice offers a masterclass in perfectly separated, flavorful grains.
For those who enjoy long-simmered vegetables served over rice, fasoulia with Lebanese rice mirrors the comforting, spoonable consistency of a classic Molokhia meal.
If you are looking to branch out from steamed grains, Lontong Goreng provides a unique, chewy texture that serves as a fantastic alternative to traditional rice preparations.

Molokhia & Rice

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Molokhia & Rice Ingredients

1 box dried molokhia leaves (I use Abido brand from @mideastfoods)1 tsp salt2 tbsp lemon juiceSteps ->>> (Remove any stems or brown/yellow leaves and add them into a large bowl. Sprinkle with salt & lemon juice and fill with lukewarm water making sure to cover leaves completely. Soak for 1 hour – then drain the water and squeeze the leaves repeating until the water runs clear)1/4 cup olive oil3 onions diced6 garlic cloves grated2 lemons juiced1 tbsp salt1 tsp 7 spices1/2 tsp black pepper1/4 tsp crushed red pepper flakes (optional)

For The Chicken

4 chicken breasts (I used skinless/boneless)2 bay leaves1 cinnamon stick1 onion cut into quarter6 cups water

Method

In a pot add chicken, bay leaves, cinnamon stick, onions and fill with water.Cook on high heat until boiling then reduce heat to med & cook for 30 mins until chicken has cooked through.Set cooked chicken aside to cool. Once cooled, shred the chicken and reserve the chicken broth.In a large pot add olive oil & onions and cook until translucent. Add garlic and cook for few more mins. *if you like cilantro you can add it now. I make mine without it*Add the washed and squeezed-dry leaves and sauté for a few mins.Using a strainer, add reserved chicken broth to the pot. If needed, add boiling water to cover all of the molokhia leaves. Add spices and cook on med heat for 20 minutes.Add the lemon juice, shredded chicken, crushed pepper (optional but I recommend). Simmer on low for another 10 minutes. Serve with vermicelli rice. Enjoy!

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