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5 from 2 votes

Molokhia/ Mlukia ~ Chicken Jute Leave Stew

Course Soup
Cuisine Middle Eastern
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 -6
Author Rafeeda

Ingredients

  • 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
  • 1/2 tsp white pepper powder
  • Salt to taste
  • 4 cups water
  • 2 chicken stock cubes
  • 400 gm pack frozen molokhia jute leaves
  • FOR TEMPERING:
  • 1 tbsp olive oil
  • 6 cloves garlic minced

Instructions

  • Heat olive oil. Fry the onions till wilted and slightly browned.
  • Add in the chicken and stir fry for a few minutes or till it starts turning white.
  • Sprinkle in all the powders and toss them well. Let it cook for five minutes.
  • Add  in the water and stock cubes and bring the water to a boil.
  • Add in the salt at this stage and continue to simmer till the chicken is almost done.
  • Drop in the frozen molokhia into the water and cook on high flame till the molokhia floats in the soup.
  • Switch off and adjust seasoning.
  • 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.
  • Have as is or topped over rice.