Mouloukhiyeh (Lebanese Jute Leaf and Chicken Stew)
Local name: ملوخية
In short: Silky jute leaves simmered in chicken broth with a sizzling garlic and cilantro fry, served over rice with vinegar onions. It takes about 1 h 35 min in total and makes 6 servings.
- Prep
- 20 min
- Cook
- 1 h 15 min
- Total
- 1 h 35 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 450 kcal
Mouloukhiyeh is the dark green, silky leaf stew that Lebanese families cook on weekends and holidays. Finely chopped jute leaves simmer in a clear chicken broth, then a sizzling mix of garlic and cilantro is poured in at the end, filling the kitchen with its smell. It is served over rice with the chicken alongside, and a small bowl of onions steeped in vinegar to cut the richness. The texture is naturally slippery, which is how it is meant to be.
Instructions
- Put the chicken, halved onion, cinnamon, bay leaves, 1 tsp salt and water in a large pot. Bring to a boil, skim off the foam, then cover and simmer for 40 minutes, until the chicken is cooked through (74°C / 165°F).
- Lift out the chicken and set it aside. Strain the broth into a clean pot, discarding the onion and spices, and bring about 1 liter (4 cups) of it back to a simmer.
- Stir in the thawed jute leaves and simmer gently, uncovered, for 15 minutes, stirring now and then and skimming any foam. Do not let it boil hard.
- Heat the oil in a small pan over medium heat. Fry the garlic and ground coriander for 1 to 2 minutes until golden, add the cilantro for 1 minute more, then scrape it all into the stew.
- Stir in the lemon juice and the second teaspoon of salt and simmer for 10 minutes. Meanwhile, rinse and cook the rice according to the package directions. Return the chicken to the pot to warm through, or brown it under the broiler for 5 minutes first.
- Mix the chopped onion with the vinegar and let it stand for 10 minutes. Serve the stew over the rice with the chicken, and pass the vinegar onions at the table.
Tips
- Frozen minced jute leaves are easiest to find in Middle Eastern shops, and dried leaves also work: soak 60 g (2 oz) in hot water for 15 minutes first. Do not boil the stew hard or cover it fully, which can make it stringy and dull the color.
- For a vegetarian version, use vegetable broth and add a can of chickpeas. Some cooks serve it with toasted pita pieces and an extra squeeze of lemon.
Questions and answers
Why is mouloukhiyeh slimy?
Jute leaves release a natural mucilage as they cook, which thickens the stew. Many people love the texture, and the vinegar onions help balance it.
Where can I buy mouloukhiyeh?
Look for frozen minced jute leaves, sold as molokhia or mouloukhiyeh, in Middle Eastern and Arab grocery stores. Dried leaves are also sold.
Can I freeze mouloukhiyeh?
Yes, for up to 2 months. Freeze the stew without the rice and reheat it gently.
How long does it take to make Mouloukhiyeh (Lebanese Jute Leaf and Chicken Stew)?
About 1 h 35 min in total: 20 min of preparation and 1 h 15 min of cooking.
How many calories are in Mouloukhiyeh (Lebanese Jute Leaf and Chicken Stew)?
About 450 kcal per serving, with 29 g of protein, 51 g of carbohydrates and 14 g of fat. These values are estimates.
Nutrition per serving
| Calories | 450 kcal |
|---|---|
| Protein | 29 g |
| Carbohydrates | 51 g |
| Fat | 14 g |
| Fiber | 4 g |
| Sugar | 2 g |
| Sodium | 700 mg |
Estimated values, calculated from the ingredients.
