Photograph of the finished Molokhia

Middle East · Canh rau đay Molokhia

Molokhia

50 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Jute leaves Jute leaves 14.1 oz
  • Photograph of Chicken thighs Chicken thighs 14.1 oz
  • Photograph of Chicken broth Chicken broth 6 cups
  • Photograph of Garlic Garlic 16 cloves
  • Photograph of Coriander Coriander 1.1 oz
  • Photograph of Ghee Ghee 1.4 oz
  • Photograph of Ground cumin Ground cumin 0.3 oz
  • Photograph of Lime Lime 1
  • Photograph of Onion Onion 1.2
  • Photograph of Salt Salt 0.4 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Simmer chicken thighs in water with onions and salt for 30 minutes to make a flavorful broth, then remove the chicken and shred it.
  2. 2 Strip the leaves from the jute plant, wash them thoroughly, then chop them very finely to extract the sap.
  3. 3 Bring the broth to a gentle boil, add the jute leaves and cook for 5 minutes, being careful not to let it boil vigorously to prevent the broth from separating.
  4. 4 Sauté minced garlic with ghee butter, coriander, and cumin powder for 1 minute until golden and fragrant.
  5. 5 Add the fried garlic to the soup pot, season with salt, squeeze in some lemon juice, and serve hot with white rice and shredded chicken.

With an appliance

  • Pressure cooker 38 min

    Replace step 1: cook chicken thighs under high pressure for 8 minutes, then let them air dry for 8 minutes; reduce cooking time to approximately 14 minutes. This results in tender, easily shredded meat and a richer broth. In step 3, continue cooking jute leaves with the lid open for 5 minutes to prevent them from separating.

Start cooking