Molokhia (ملوخية) — Lebanese Jute Leaf Stew with Chicken

• 900 gBone-in chicken thighs (skin removed for a cleaner broth)
• 150 gYellow onion (roughly chopped)
• 80 gCarrot (roughly chopped)
• 60 gCelery (roughly chopped)
• 1 leafBay leaf
• 1 tspBlack peppercorns
• 1600 mlWater
• 8 gFine sea salt (about 1 1/2 tsp)
• 400 gFrozen minced molokhia (jute leaves) (thawed in the refrigerator)
• 1200 mlChicken broth (from this recipe) (strained)
• 35 gGarlic cloves (finely minced (about 10–12 cloves))
• 2 tbspGround coriander (about 12 g)
• 3 tbspExtra-virgin olive oil (about 45 ml)
• 20 gFresh cilantro (finely chopped)
• 30 mlLemon juice (about 2 tbsp)
• 6 cupCooked white rice (hot)
• 6Pita bread (toasted or fried into chips)
• 1 cupLebanese mixed pickles (cucumbers/turnips/peppers)

Instructions

1. 1

   Make the broth: place the chicken thighs, onion, carrot, celery, bay leaf, peppercorns, water, and salt in a large pot. Bring to a gentle boil, then immediately reduce to a steady simmer and skim any foam for a clearer, cleaner-tasting broth.

2. 2

   Simmer the chicken for 45 minutes, keeping the heat low so the broth stays clear and the chicken remains tender. When the chicken is fully cooked, transfer it to a plate to cool for 10 minutes, then strain the broth and measure out 1200 ml for the stew.

3. 3

   Debone the chicken and shred it into bite-size pieces, discarding the bones and any tough cartilage. Cover the shredded chicken so it does not dry out, and keep it ready to add back at the end for the best texture.

4. 4

   Return 1200 ml of strained broth to a clean pot and bring it to a gentle simmer. Whisk in the thawed minced molokhia gradually so it disperses evenly, then simmer for 15 minutes, stirring every 2–3 minutes to prevent sticking.

5. 5

   Prepare the traditional garlic-coriander finish: in a small skillet over medium heat, warm the olive oil for 30 seconds. Add the minced garlic and cook for 60–90 seconds until fragrant and just turning pale gold, then stir in the ground coriander and cook for 20 seconds to bloom it without burning.

6. 6

   Immediately pour the hot garlic-coriander mixture into the simmering molokhia pot and stir well so the aroma infuses the stew. Add the chopped cilantro and simmer for 5 minutes, keeping the stew at a gentle bubble to preserve its green, herbal flavor.

7. 7

   Add the shredded chicken back to the pot and simmer for 5 minutes to warm it through without overcooking. Stir in the lemon juice, then simmer 1 more minute and turn off the heat so the citrus stays bright and fresh.

8. 8

   Serve molokhia hot over rice, with toasted pita on the side for scooping. Add pickles at the table for crunch and acidity, and spoon a little extra broth over the rice to keep every bite silky and aromatic.