Total time · 45 min

Egyptian Chicken Molokhia with Coriander

Name: Egyptian Chicken Molokhia with Coriander
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g Chopped molokhia leaves; 600 g Chicken thighs; 4 cups Chicken broth; 6 cloves Garlic; 8 g Ground coriander; 30 g Ghee; 1 cup Long-grain rice; 15 ml Lemon juice

Molokhia gives chicken broth a silky texture, finished with garlic and coriander.

Prep: 15 min
Cook: 30 min
Servings: 4

Indicative estimates

Energy per serving: ~365 kcal per serving partial estimate
Ingredient value: ~$13.65 partial estimate; 5 of 8 ingredients estimated

Ingredients

500 g Chopped molokhia leaves
600 g Chicken thighs
4 cups Chicken broth
6 cloves Garlic
8 g Ground coriander
30 g Ghee
1 cup Long-grain rice
15 ml Lemon juice

Directions

10 min
Poach chicken in broth to an internal temperature of 165 °F (74 °C); remove, debone, and keep the broth hot.
20 min
Stir molokhia into the broth without letting it boil; cook gently until silky.
15 min
Fry garlic and coriander in ghee until fragrant, pour into the soup, and serve with chicken, rice, and lemon.