Lighter molokhia (jute leaf stew)

An Egyptian and Levantine dish: a green stew of jute leaves (molokhia) in chicken stock with garlic and coriander. Unusual, nourishing and fragrant, it is served with rice.

Prep time: 15 min  |  Cook time: 30 min  |  Servings: 4  |  Difficulty: Easy

Calculated per portion from Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 259 kcal · 33 g protein · 8 g carbohydrate · 11 g fat

Ingredients

• 400 g chicken
• 300 g molokhia (jute leaves, frozen)
• 4 cloves of garlic
• 1 bunch of coriander
• 1 lemon
• 1 litre stock
• 1 tsp cumin

Method

1. Poach the chicken in the stock, then shred it.
2. Add the molokhia to the stock and simmer for 15 minutes.
3. Make a taklia (fried garlic and coriander) and stir it in.
4. Return the chicken to the pan and serve with rice and lemon.

Nutritional benefits

Molokhia (jute leaves) is very rich in fibre, iron and vitamins for few calories, and the chicken provides lean protein. The taklia (garlic and coriander) adds flavour without fat. An unusual, nourishing Egyptian dish, naturally gluten-free and dairy-free, to serve with rice.

Variations and substitutions

• With rabbit or beef (traditional versions).
• Vegetarian: use vegetable stock.
• Spicier: add chilli.
• With bread or vermicelli rice.

Storage and making ahead

Keeps for 3 days and can be frozen. Reheat gently.

💡 Good to know

The taklia (garlic and coriander fried and added at the end) flavours the whole dish: it is the signature step of molokhia.

Related reading

Discover more high-protein recipes · healthy & balanced recipes · gluten-free recipes · dairy-free recipes.

The foods in this recipe: chicken · molokhia · garlic · coriander · lemon.

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