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Molokhia (Jute Leaf Stew with Chicken)

Rich, cozy broth and tender shredded chicken make this Molokhia feel like pure comfort in a bowl. Even if you’ve never cooked with jute leaves before, this recipe walks you through every step in a simple, approachable way.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 people
Calories: 275
Ingredients Method Notes

Ingredients
  

  • 3 lbs Chicken breasts bone-in and skin-on preferred
  • Kosher salt to taste
  • Black pepper to taste
  • 2 tablespoon Olive oil for searing chicken
  • 1 Onion peeled and cut in half
  • 3-4 cloves Garlic peeled
  • 4-5 cups Water
  • 1 Bay leaf
  • 8-10 Cardamom pods
  • 1 packet Frozen chopped molokhia
  • 1 Jalapeno cut in half
  • 1 small Sweet pepper cut in half
  • 1 small Tomato slit with a knife but kept whole
  • 2 tablespoon Olive oil for adha
  • 1 tablespoon Ground coriander
  • 3-4 cloves Garlic finely crushed for adha
  • 2 Shallots very finely chopped
  • 1/2 Jalapeno or Serrano pepper very finely chopped, optional
  • 1/4 cup White vinegar
  • Water to dilute garnish
  • Lemon wedges for serving

Method
 

  1. Season the chicken pieces liberally with kosher salt and black pepper.
  2. Heat 2 tablespoons olive oil in a large Dutch oven or pot over medium-high heat and sear the chicken skin side down for 3 minutes.
  3. Flip the chicken and sear the other side for 3 minutes.
  4. Add the onion halves and peeled garlic cloves to the pot.
  5. Pour in the water, making sure the chicken is covered.
  6. Add the bay leaf and cardamom pods.
  7. Bring the broth to a boil, then simmer partially covered on low heat for 45-60 minutes.
  8. Remove the chicken pieces and set them aside on a plate.
  9. Strain the broth through a fine mesh sieve into a clean pot.
  10. Let the chicken cool for 15 minutes, then shred into bite-sized pieces.
  11. Add the frozen chopped molokhia to the strained broth and bring to a boil.
  12. Add the halved jalapeno, sweet pepper, and slit tomato.
  13. Simmer on low for 10 minutes.
  14. Taste and adjust seasoning if needed.
  15. Remove the tomato and peppers if desired.
  16. Return the shredded chicken to the stew.
  17. Heat 2 tablespoons olive oil in a frying pan over medium heat.
  18. Add the ground coriander and finely crushed garlic cloves.
  19. Fry for 30-60 seconds without burning the garlic.
  20. Pour the adha over the stew and stir.
  21. Combine the chopped shallots, chopped pepper, white vinegar, and water in a small bowl.
  22. Serve the stew with rice, shallot garnish, and lemon wedges.

Notes

Store leftover molokhia in the refrigerator for up to 3-4 days or freeze for up to 3 months. Serve hot with rice, lemon wedges, and the shallot garnish for the best flavor.