Molokhia/ Mlukia ~ Chicken Jute Leave Stew
Recipe type: Soup
Cuisine: Middle Eastern
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 1 tbsp olive oil
  • 1 small onion, minced
  • 350 gm boneless chicken, chopped into small peices
  • 2 tsp cumin powder
  • 1 tsp cinnamon powder
  • 1 tsp clove powder
  • 1 tsp paprika powder
  • 1 tsp black pepper powder
  • ½ tsp white pepper powder
  • Salt to taste
  • 4 cups water
  • 2 chicken stock cubes
  • 400 gm pack frozen molokhia (jute leaves)
  • 1 tbsp olive oil
  • 6 cloves garlic, minced
  1. Heat olive oil. Fry the onions till wilted and slightly browned.
  2. Add in the chicken and stir fry for a few minutes or till it starts turning white.
  3. Sprinkle in all the powders and toss them well. Let it cook for five minutes.
  4. Add  in the water and stock cubes and bring the water to a boil.
  5. Add in the salt at this stage and continue to simmer till the chicken is almost done.
  6. Drop in the frozen molokhia into the water and cook on high flame till the molokhia floats in the soup.
  7. Switch off and adjust seasoning.
  8. In a small saucepan, heat oil and fry the garlic till browned - do not burn! Turn it into the soup and close the lid for it to seep in.
  9. Have as is or topped over rice.
Recipe by The Big Sweet Tooth at