Original video by @feelgoodfoodie — all credit to the creator. Full write-up on their site ↗

Molokhia

Name: Molokhia
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Yield: 8
Cuisine: Arabic
Ingredients: 1 1/2 pounds chicken breast or thighs; 1 medium onion (halved); 2 bay leaves; 2 cinnamon sticks; 1 teaspoon salt; 8 cups water; 3-4 ounces dried molokhia; 3 medium onions (cut into chunks); 4 tablespoons olive oil (divided); 1 cup chopped cilantro; 6 garlic cloves (minced); 1 tablespoon 7 spice; 1 tablespoon dried coriander; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 lemon (juiced); 1/2 lemon (sliced)

A rich, layered Lebanese chicken and molokhia stew built on a spiced homemade broth, sweet roasted onions, and a bright hit of lemon. It's a true comfort meal worth every one of its many steps.

⏱ 105 min8Arabicmolokhialebanesechickenstewcomfort food

Ingredients

For the chicken and broth

1 1/2 poundschicken breast or thighs
1medium onion · halved
2bay leaves
2cinnamon sticks
1 teaspoonsalt
8 cupswater

For the molokhia

3-4 ouncesdried molokhia
3medium onions · cut into chunks
4 tablespoonsolive oil · divided
1 cupchopped cilantro
6garlic cloves · minced
1 tablespoon7 spice
1 tablespoondried coriander
1 teaspoonsalt
1/2 teaspoonblack pepper
1lemon · juiced
1/2lemon · sliced

Steps

1
Bring 8 cups of water to a boil, then add the chicken along with the bay leaves, cinnamon sticks, salt, and halved onion. Cook for 20 minutes, until the chicken is tender and no longer pink. Remove the chicken and set aside, then strain the broth and set aside.
2
Preheat the oven to 400°F. Place the onion chunks on a baking sheet and drizzle 2 tablespoons of the olive oil over them. Roast until browned, about 30 minutes.
3
Pick through the molokhia to remove any stems or debris. Soak for 15 minutes, then rinse a few times. Squeeze out any liquid and set aside.
4
Heat the remaining 2 tablespoons olive oil in the pot used to make the chicken broth. Add the cilantro and garlic and cook until fragrant, about 1 minute.
5
Add the molokhia along with the 7 spice, coriander, salt, and pepper. Sauté until the molokhia softens and becomes fragrant, about 5 minutes.
6
Pour the chicken broth over the molokhia, cover, and cook on medium heat for 30 minutes.
7
Lower the heat to a simmer. Add the roasted onions, shredded chicken, lemon juice, and lemon slices, and simmer for 20 minutes.
8
Serve warm over Lebanese rice, if desired.

Creator's notes

A labor-of-love family recipe the creator grew up watching her mom make — no single step is difficult, but there are a lot of them, and each one builds another layer of flavor.

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