MolokhiaJute Leaf Soup with Chicken
A comforting Egyptian home-style dish of tender chicken served with silky jute leaf soup scented with garlic and coriander. The soup is traditionally spooned alongside rice, making a meal that is both light and deeply savory.
Prep
20m
Cook
55m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Chicken
- 800gChicken Thigh
- 1.2lChicken Stock
- 10gSalt
- 3gBlack Pepper
Soup
- 400gMolokhia Leaf (finely chopped)
- 20gGarlic (finely chopped)
- 8gCoriander Powder
- 35gGhee
Rice
- 250gWhite Rice (rinsed)
- 500mlWater
- 4gSalt
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Place the chicken thigh, chicken stock, salt, and black pepper in a pot and simmer gently until the chicken is fully cooked and tender. Remove the chicken and keep the stock hot and reaches 74°C (165°F).
- 02
Bring the water to a boil, add the white rice and salt, cover, and cook over low heat until the rice is tender and fluffy.
- 03
Return the hot stock to very low heat and stir in the molokhia leaf. Keep the soup just below a boil so it stays smooth and silky.
- 04
Heat the ghee in a small pan, add the garlic and coriander powder, and cook until fragrant but not dark.
- 05
Pour the hot garlic mixture into the molokhia soup, stir once, then taste and adjust with a little more stock if the soup seems too thick.
- 06
Serve the chicken thigh with the molokhia soup and the white rice.
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