Molokhia with Chicken

Molokhia is a comforting and flavorful Middle Eastern dish made with garlicky molokhia leaves, tender chicken, and served over fluffy white rice. My version uses homemade chicken stock and is finished with a sharp onion-lemon salsa for brightness.

A Classic Levantine Dish, and One of my absolute favorites!

For as long as I can remember, molokhia leaves and molokhia stew have been a staple in my family. This is a dish that I learned to make with my mother when I was very young, and I still make it regularly, even though I no longer live in the Levant area.

Since moving to the UK, I cook this dish with frozen molokhia leaves rather than fresh ones. While it isn’t exactly the same, this flavorful dish still brings back all of the memories.

Where to Buy Molokhia

This is an ingredient that you will really only find in Middle Eastern countries, where it is easily found fresh when it’s in season. Many cooks will buy bunches of jute and freeze them to use all year long.

If you’re outside the Levant, look for dried or frozen jute leaves at Asian, Middle Eastern, or African specialty stores. I find them in the frozen section in my local Asda supermarket. You can also buy dried molokhia leaves online from various places.

To learn the difference between Nalta leaves and Mallows, check out my Middle Eastern Mallow Khobeizeh Recipe that explains the differences.

Ingredient Notes

• Molokhia Leaves: Fresh leaves are best, and frozen leaves are my next choice. If neither are available, use dried leaves instead. Before using dried leaves, rehydrate them in some warm water.
• Chicken: I love the flavor that comes from using a whole chicken to make this dish, but you can use bone-in chicken pieces as well.
• Cardamom Pods, Cinnamon Sticks, Bay Leaves, and Garlic: Add these aromatics in with the chicken while it’s poaching. Whole spices work best.
• More Garlic: In total, you’ll need about 14 cloves of garlic to make this recipe. It’s so savory and comforting this way.
• Chicken Stock: We’ll use the cooking liquid from the chicken as the base of our soup, along with a chicken bouillon cube to add a bit more flavor.
• Onion Salsa: My moms twist on this traditional garnish includes ground sumac and freshly squeezed lemon juice.

More Traditional Levantine Recipes!

Hummus with Spiced Lamb and Pine Nuts

Turkish Ramadan Bread (Ramazan Pidesi)

Sambousek

Jordanian Chicken Mansaf

Browse All →

Recipe Tips

• While cooking molokhia, check on it often as the leaves can stick to the bottom of the pot easily. If the stew seems too thick, add a bit more water and continue cooking until heated through.
• Cooked molokhia leaves can be slimy if not prepared correctly. The trick is to add some sort of acid to the broth before adding the leaves. In this recipe, we are using lemon juice. Other people might add fresh tomato or tomato paste.
• To serve 6 people with this recipe, I usually cook 2 or 3 cups of jasmine rice.
• I like to finish this dish with the sumac onion salsa, and an extra squeeze of fresh lemon juice over the rice and chicken. It’s also delicious with Lebanese rice.
• Leftover molokhia can be stored in an airtight container in the fridge for up to 4 days, or you can freeze individual servings for up to 3 months.

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe

5 from 15 votes

(Click stars to rate!)

Molokhia with Chicken

Prep Time: 20 minutes mins

Cook Time: 45 minutes mins

Total Time: 1 hour hr 5 minutes mins

Author: Diana

• Pin It

Print Rate Recipe

Molokhia or jute mallow stew is a flavorful traditional Jordanian dish made with molokhia leaves or jews mallow leaves and chicken It's served with white rice and onion sumac lemon salsa.

6 servings

Molokhia or jute mallow stew is a flavorful traditional Jordanian dish made with molokhia leaves or jews mallow leaves and chicken It's served with white rice and onion sumac lemon salsa.

Equipment

• Large pot with lid
• Skillet
• Large dutch oven

Ingredients 

1/2x1x2x3x

For the chicken and stock:

• ▢ 1 (1.2 kg) whole chicken about 2.6 pounds
• ▢ Water enough to cover the chicken
• ▢ ½ large yellow onion
• ▢ 1 tablespoon green cardamom pods
• ▢ 2 cinnamon sticks
• ▢ 4 cloves garlic
• ▢ 2 bay leaves

For the molokhia:

• ▢ 2 tablespoons (30 ml) olive oil
• ▢ 2 tablespoons (28 g) unsalted butter
• ▢ 1 large yellow onion finely diced
• ▢ 2 bunches fresh cilantro chopped
• ▢ 10 cloves garlic minced
• ▢ 8 cups (2 liters) chicken stock
• ▢ ⅓ cup (80 ml) fresh lemon juice
• ▢ 1 pound (500 g) frozen molokhia leaves fresh or dried leaves can also be used.
• ▢ 2 teaspoons salt or to taste
• ▢ ½ teaspoon ground black pepper
• ▢ 1 chicken bouillon cube

For the onion salsa:

• ▢ 1 medium yellow onion finely diced
• ▢ 1 teaspoon ground sumac
• ▢ 2 tablespoons (30 ml) fresh lemon juice
• ▢ ¼ teaspoon salt

Instructions 

• Place the chicken in a large pot and cover with water. Bring to a boil, skim off any scum that rises to the top.
• Add the onion, cardamom pods, cinnamon sticks, garlic cloves, and bay leaves. Reduce heat to a simmer and cook for about 25 minutes, or until the chicken is fully cooked.
  
• Remove the chicken from the pot. Discard skin and bones, and shred the meat into bite-sized pieces. Strain the broth through a fine mesh sieve and measure out 8 cups (2 liters) for the recipe.
  
• In a skillet over medium-low heat, heat the olive oil and melt the butter. Add the onion and cook until soft, about 5 to 6 minutes.
  
• Add the chopped cilantro and minced garlic. Cook for 1 minute until fragrant, then remove from heat.
  
• In a large Dutch oven, add the reserved chicken stock. Stir in the sautéed garlic and cilantro mixture, then add the lemon juice.
  
• Add the molokhia leaves and cook uncovered over medium heat, stirring occasionally, until fully thawed and blended into the broth, about 10 minutes.
  
• Season with salt, ground black pepper, and the chicken bouillon cube. Taste and adjust seasoning as needed.
• Return the shredded chicken to the pot and allow it to heat through gently, about 2 to 3 minutes.
  
• To make the onion salsa, combine chopped onion with sumac, lemon juice, and salt. Mix well.
  
• Serve molokhia hot with cooked white rice, and top each portion with a spoonful of the onion salsa.

Notes:

• To make a vegan version of molokhia, skip the chicken and use add vegetable stock and a veggie bouillon cube. 
• While cooking molokhia, check on it often as the leaves can stick to the bottom of the pot easily. If the stew seems too thick, add a bit more water and continue cooking until heated through.
• To serve 6 people with this recipe, I usually cook 2 or 3 cups of jasmine rice.
• Leftovers can be stored in the fridge for up to 4 days, or you can freeze individual servings for up to 3 months.

Nutrition Information

Serving: 1.5cups, Calories: 575kcal, Carbohydrates: 25g, Protein: 35g, Fat: 32g, Saturated Fat: 10g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 14g, Trans Fat: 0.3g, Cholesterol: 115mg, Sodium: 1584mg, Potassium: 741mg, Fiber: 2g, Sugar: 8g, Vitamin A: 493IU, Vitamin C: 17mg, Calcium: 71mg, Iron: 2mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Little Sunny Kitchen

This recipe was first published on Little Sunny Kitchen on April 11, 2016. It was updated in 2025 with an improved recipe, new images, and recipe tips.

What does molokhia taste like?

Molokhia has a uniquely earthy and slightly grassy flavor, somewhat similar to spinach or okra, but with a more herbal, rich character.

When simmered in garlicky chicken broth and brightened with lemon juice, the taste becomes deeply savory, aromatic, and comforting.

The texture is silky and slightly viscous, especially when using finely minced leaves. Paired with tender chicken and fluffy rice, it’s a well-balanced dish, rich without being heavy, and fresh without being sharp.

Regional Variations

Molokhia is a beloved dish across the Arab world, with regional differences in flavor and preparation.

• Lebanese/Syrian Style is what we’re making here. It often features shredded chicken, lots of garlic and cilantro, and is served with rice and onion salsa. Generally it’s made with whole molokhia leaves, keeping the broth light and herbal.

• Palestinian and Jordanian Versions are similar, but usually serve the chicken on the bone rather than shredded.
• Egyption style molokhia uses finely minced leaves and the broth is darker and richer, sometimes made with beef or rabbit. Toasted coriander is often added for depth.