Molokhia is an Egyptian plant, known in North America as jute mallow. Loaded with over thirty vitamins, molokhia is popular in Middle Eastern and African cuisines, where it is usually made into stews. Its nutrition profile boosts digestion and rids the body of toxins. This dish may take extra effort, but you’ll end up being showered in compliments to the chef!
For the chicken
2 boneless, skinless chicken breasts
2 teaspoons salt, divided
1 teaspoon black pepper
1 tablespoon extra-virgin olive oil
6 cups water
½ cup chopped onion
2 bay leaves
5 whole cloves
1 (2-inch) cinnamon stick
For the molokhia:
10 cups dried molokhia leaves or 5 cups frozen molokhia leaves
¼ cup extra-virgin olive oil
2 bunches cilantro, minced
17 garlic cloves, minced
Juice of 2 large lemons
2 teaspoons salt
1. Generously sprinkle the chicken breasts with 1 tsp. of salt and the pepper.
2. Heat the olive oil in a pot over medium-high heat.
3. Add the chicken breasts to the pot and cook them for 3–4 minutes per side, until golden.
4. Add the water, onion, bay leaves, cloves, cinnamon stick, and the remaining tsp. of salt, and cook for 20–30 minutes, until the chicken breasts are tender and fully cooked.
5. Remove the chicken breasts from the pot. Set the broth and chicken aside separately to cool. Shred the chicken, once cooled.
6. If using dried molokhia, remove any stems and brown or yellow pieces from the dried leaves. Place the leaves in a large heat-safe bowl.
7. Bring a large pot of water to a boil over medium-high heat.
8. Pour the boiling water over the molokhia leaves to rehydrate them. Let the leaves soak for 5 minutes.
9. Drain the molokhia leaves and place them in a colander. Rinse the leaves under cold water, swirling the water around, then squeeze the water out of the molokhia leaves. Repeat until the water runs clear and the molokhia is no longer slimy.
10. Heat the olive oil in a deep skillet over medium-high heat.
11. Add the cilantro and garlic and stir for 5 minutes.
12. Stir in the molokhia leaves and cook for 5 more minutes.
13. Add the chicken broth, then add more water if needed to completely cover the molokhia leaves. Cook for 20 minutes, stirring occasionally.
14. Stir in the shredded chicken, lemon juice, and salt, and cook for 5 minutes more. Remove from the heat and allow to cool for 5–10 minutes. Serve warm. Refrigerate leftovers in an airtight container for up to 3 days.
NUTRITION • per one serving •
Calories 420 —
Total Fat 18 g 23%
Saturated Fat 3.1 g 16%
Polyunsaturated Fat 3.7 g —
Monounsaturated Fat 1.9 g —
Trans Fat 0 g —
Cholesterol 170 mg 57%
Sodium 950 mg 41%
Total Carbohydrates 7 g 3%
Dietary Fiber 13 g 46%
Total Sugars 2 g —
Protein 54 g 108%
Vitamin A —
Vitamin C 42 mg 4%
Vitamin D 0.4 mcg 2%
Potassium 904 mg 20%
Calcium 102 mg 8%
Iron 2.9 mg 15%
This AMAZING Recipe can be found in my Intermittent Fasting and the Mediterranean Diet Cookbook here