Egyptian · beginner
Egyptian Garlic Coriander Chicken Molokhia Stew
A classic Egyptian comforting stew made with tender chicken simmered in rich broth and blended jute leaves, finished with a fragrant garlic and coriander tasha tempering.
- PREP TIME
- 15 min
- COOK TIME
- 30 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Add chicken thigh pieces and 1/2 teaspoon salt, searing for 5-6 minutes until browned on all sides.
- 02
Pour halal chicken broth over the browned chicken and bring to a simmer. Cover and cook over low heat for 15 minutes until chicken is tender.
- 03
Reduce heat to low and add thawed minced molokhia to the pot. Stir gently and cook un-covered at a bare simmer for 5 minutes, ensuring the stew does not boil rapidly.
- 04
In a separate small skillet, heat remaining 1 tablespoon olive oil over medium-low heat. Add minced garlic and ground coriander.
- 05
Sauté garlic mixture for 1 to 2 minutes until golden brown and aromatic, taking care not to burn the garlic.
- 06
Pour the hot garlic coriander oil mixture (tasha) immediately into the molokhia stew. Stir in lemon juice and remaining salt, then serve warm over white rice.
A LITTLE KITCHEN KNOW-HOW
Tasha Tempering
A signature Egyptian technique of blooming minced garlic and ground coriander in hot oil or ghee right before swirling into soups for maximum aroma.
Notes from the kitchen
- Never allow molokhia to boil vigorously after adding it, as boiling can cause the leaves to separate from the broth.
- Stir in a single direction to preserve the silkiness of the stew base.
- Original home-cooking adaptation inspired by Egyptian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
