Molokhia | Jew's Mallow Chicken Stew

An Egyptian style Molokhia Chicken Stew with the richness of Jute leaves (Jew's Mallow) in broth, topped with roasted chicken and served with rice or pita bread.
Molokhia | Jew's Mallow Chicken Stew

The new year is here and I want to start with a healthy recipe. Molokhia, mulukhiyah, molokhia, mulukhiyya, malukhiyah, or moroheiya is a green leafy vegetable that is considered to be a royal food fit for the Kings. But with a picky hubby (no less than a King 😉) who abhors greens, I refrain from trying new greens and just go with methi, coriander, mint and sometimes maybe spring onions and spinach which I have managed to slip into our menu and bribed him for a green signal. Read - he is okay to have them. :-P

However last time at Hyper Panda (that is the supermarket chain here) I stood at the greens aisle and looked at the name board that had "Molokhia" - I always wanted to try it because the name was interesting so picked a bunch and put it in the plastic bag that F was holding for me. He did not comment anything, but my always justifying mind said "you eat methi leaves, so try having this one too. " :-)

(Updated July 2017 - Z's Molokhia with Roz (rice))

Back home, I researched about it and soon was swimming in an ocean of Molokhia recipes that were just different versions of the same dish. Molokhia is spelt in different ways and is commonly called Jute leaves or Jew's Mallow. It is very popular in Middle-Eastern and North African cuisine. Molokhia is also referred to as Egyptian spinach, West African sorrel, or okra leaf! Jew's Mallow or Jute leaves are highly nutritious and loaded with folic acid, iron, calcium, vitamin C and antioxidants.

Molokhia Leaves in India

For my Indian readers - Molokhia in Kannada is called Sanabu, Chinchala Gida, Chunchala Gida or Kinikini Beeja and Molokhia in Tamil is known as Sanal Piratti-Kirai or Naruvalli. Molokhia leaves in Hindi is Pat-sag or Mithapat.  I hope this helps you to source this and try it. 

Molokhia | Jew's Mallow Chicken Stew | Egyptian

There is something so good about the aroma of the boiling stock of chicken and spices. And when I added the Molokhia leaves, it made me hungry instantly. Thankfully it was lunchtime so I devoured a bowl shamelessly checking if there is any left for F.  I sent F a picture of it and he replied: "it looks yum".

I reheated the stew for dinner and he walked into the kitchen to look at the pot. I was not surprised by his looks which he makes when he sees green in food. He looked at me and then took a spoon to taste it and then he goes like this --- "Ewwwww, it smells and tastes fishy" so I got to have them all for myself. "It is official, I do not like any greens" Fiiiiiinnnnnee (rolling my eyes)

Molokhia | Jew's Mallow Chicken Stew | Egyptian

But, I am still going to share this recipe because I loved it and I am sure my readers and friends will also love it or at least try it. It is simple with very fewer ingredients. Imagine greens floating in chicken broth with some roasted chicken and maybe some cooked rice to make it a meal. 😋

Molokhia leaves get slimy like Okras, so do not overcook it. There are tons of different variations on the internet so feel free to look out for more options. I made it the simplest way with whatever I have. It is normally had with pieces of pita bread in the stew. It is rich taste and Heba, the author has named it apt "A meal fit for a King".

Egyptian Molokhia with Chicken and Rice Recipe | Jew's Mallow Chicken Stew | Jute Leaves Chicken Stew

Yields: 2 servings


  • 1 bunch of fresh molokhia (take only the leaves), chopped finely
For the broth
  • 300gms of chicken with bones
  • Water enough to cover the chicken pieces
  • 1 medium onion, quartered 
  • 2 bay leaves
  • 2 cardamom pods
  • 1/2 teaspoon of crushed black pepper
  • Salt to taste
For roasting the boiled chicken (you can roast them in the oven too)
  • 1 teaspoon of ghee
  • Salt and pepper along with the choice of seasoning
For Garlic Coriander Mixture: 
  • 1 teaspoon of ghee
  • 3 garlic cloves, minced
  • 1 teaspoon of coriander powder
  • 1 teaspoon of lemon juice
For garnishing: 
  • A cup of cooked rice
  • a little sumac to sprinkle


Prepare the chicken broth
  1. Add the chicken, onion, bay leaves, cardamom pods, salt and pepper into a deep saucepot. Add enough water to cover the chicken and bring this to a full boil. Reduce to medium flame and cook for at least 40 minutes or until the chicken is cooked through and the broth is flavourful. 
Roast the chicken
  1. Add a teaspoon of ghee in a thick bottomed shallow pan. Remove the cooked chicken and place it on the pan on a medium flame. Sprinkle a dash of dry basil or any herbs/spices of your choice on the chicken and roast it for 5 to 8 minutes flipping the chicken pieces until golden brown on all sides. 
Make the garlic-coriander mixture (make this while roasting the chicken)
  1. Heat ghee in a small saucepan and add the minced garlic and saute until golden. 
  2. Add a teaspoon of coriander powder and a few drops of lemon juice to the garlic.
  3. Sauté the mixture for 2 minutes or until a little browned. 
  4. Transfer this mixture to the broth pot and let it simmer for 2 minutes.
  5. Drop the minced molokhia leaves into the broth and stir.
  6. Boil only for about 5 minutes until the Molokhia leaves are wilted. 
Garnish and serve hot
  1. Pour a ladle or two of the prepared stew. Spread some cooked rice in the centre. Place in the roasted chicken pieces (Update: I had shredded them before adding to eat easily!). Don't forget to sprinkle some sumac (optional).
Molokhia | Jew's Mallow Chicken Stew | Egyptian

Before wrapping here is wishing you all a wonderful and healthy year ahead, Insha'Allah!


I would love to hear from you. If you have made this recipe then do leave a comment below. If you like this recipe then do share the recipe link on Whatsapp, Facebook, Twitter and Pinterest. Follow me on Instagram and mention @butfirstchaai or tag #butfirstchaiblog so that I can see your creations!