Project Description


For the chicken stock:

  • 1 ½ lbs pounds chicken breast or thighs
  • 1 medium onion, cut in half
  • 2 bay leaves
  • 1 Ziyad Brand cinnamon stick
  • 1 tsp salt
  • 8 cups water

For the Molokhia:

  • 3 tbsp Sultan olive oil
  • 1 A whole head of garlic about 10 cloves, peeled and finely chopped
  • 4 oz Ziyad brand dried Molokhia
  • 1 tbsp Ziyad Brand ground coriander
  • 1 whole bunch fresh cilantro, washed and chopped
  • 1 tsp salt
  • ½ tsp black pepper
  • Fresh lemon juice


To serve:

Step 1

Vermicelli Rice, lemon wedges, onions and vinegar, chilis

To prepare the chicken stock:

Step 2

Cover the chicken with enough water. Add aromatics and bring to boil. Remove any foam that raises to the surface and cook for 45 minutes. Strain the broth and set aside. Shred the chicken to large chunks.

To prepare the Molokhia:

Step 3

Go through the dried leaves and remove any long stems and or any yellow or brown leaves. Soak the dried mallow leaves in warm water for 30 minutes to soften. wash the leaves well several times until the water runs clear. Drain the leaves and squeeze, to remove any access water.

To Cook the Molokhia:

Step 4

Add the olive oil to large pot over medium-high heat and the garlic. Cook for one minute until fragrant but not caramelized. Add the cilantro and ground coriander and cook for an additional minute. Add the Molokhia, toss continuously with the garlic mixture about 5 minutes.
Add the chicken broth and bring the mixture to a boil. Lower the heat to medium and cook until the leaves are tender about 20 minutes. Add in the shredded chicken and cook for an additional 10 minutes.

Step 5

Remove the Mulukhieh from the heat and stir in the lemon juice.

Step 6

To serve, place some rice in shallow bowl, ladle the stew over the rice and top with the roasted chicken. Serve with extra lemon wedges for squeezing.