Nothing says summer in the Levant more than a bowl of your favourite molokhiya! Be sure to drizzle with a generous helping of lemon juice before serving and enjoy with a simple salad for some freshness.  


Serves : 4 – 6
Prep Time : 15 MINUTES
Cooking Time : 1 HOUR 15 MINUTES


  • Molokhia – 1 Large Bag
  • Ghee – 1 tbsp
  • Garlic – 9 Cloves, 8 kept whole, 2 crushed and 1 to rub on the chicken
  • Whole Chicken – 1 Large, cut into 4 – 6 pieces
  • Fresh Coriander – 1/3 Cup, chopped
  • Salt – to taste
  • Chicken Stock Cube – Half, crumbled
  • Arabic 7 spice – 1 1/5 tsp
  • Lemon – 1, halved, for rubbing on the chicken
  • Bay Leaf – 1
  • Method

    – Boil the chicken in large pot of water, seasoned with salt, 7 spice, and bay leaf. Bring to a boil, then reduce to a simmer and let cook for 1 hour.

    – Once cooked, remove the chicken and save the stock.

    – Place the chicken in a pan, and rub with garlic and lemon, grill in a pre-heated oven under the broil for at least 10 minutes, until the skin is brown and crispy.

    – Heat the oil and ghee in a large pot and add the molokhiya leaves.

    – Stir, then add the garlic cloves. Season with salt and pour in 2 cups of the chicken stock and crumble in the stock cube (add extra fresh chicken stock if needed).

    – Bring to a boil, then cover and reduce to a simmer and let leaves cook for approximately 15 minutes.

    – Note: Mixture should be reduced and thick at this point.

    – Add the crushed garlic, coriander, salt. Mix and let cook for another 10 – 15 minutes.

    – Serve with the chicken and white rice.

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