Meat, Maghreb and Middle East
Molokheya with chicken and rice
Molokheya with chicken and rice is a green Egyptian soup made from jute leaves, flavored with garlic and cilantro, served with oven roasted chicken and vermicelli rice. For 4 people, it takes 1h10 and stays easy to make, for about €2.90 per person. Success comes down to the taqliya, that sizzling garlic poured hot into the soup, and never letting it boil once the leaves go in.
Tonight, molokheya, that green Egyptian soup with garlic and cilantro, with roasted chicken and golden vermicelli rice.
- Total time
- 1 h 10
- Difficulty
- Easy
- Cost per person
- €2.90
- Calories per person
- 620 kcalcalculated by Kiloach, your weight coach
- Season
- Fall, Winter, Spring
Molokheya gets its particular texture from jute leaves, which turn silky and almost velvety once simmered in the broth. Crushed garlic, browned in oil with ground cilantro and poured sizzling into the soup, gives it that bold aroma you notice from the first spoonful. The poached then roasted chicken adds crispy skin that contrasts nicely with the softness of the soup.
This is a generous dish for an evening when you have a bit of time ahead, perfect for a weeknight dinner that breaks from routine or for casual Sunday guests. The golden vermicelli rice soaks up the soup and rounds out the plate without any extra thought needed. Mon Chou suggests this version with frozen jute leaves, easier to find and prepare than fresh leaves.
The ingredients
Butcher
- Chicken thighs 6
Frozen foods
- Frozen jute leaves (molokheya) 400 g
Fruits and vegetables
- Garlic 8 cloves
- Fresh cilantro 1 sprigs
Pantry
- Ground cilantrooften in the pantry 2 tbsp
- Long grain riceoften in the pantry 300 g
- Vermicellioften in the pantry 60 g
- Oiloften in the pantry 3 tbsp
- Saltoften in the pantry 1 pinch
- Pepperoften in the pantry 1 pinch
Dairy
- Butter 30 g
Allergens Gluten
The step by step recipe
-
Poach the chicken thighs in water with an onion, salt and pepper, then keep the broth. 35 min
Skim at the start, the broth will stay clear.
-
Brown the cooked chicken in the oven, or in a pan, for crispy skin. 10 min
A bit of melted butter on top gives it color.
-
Heat 1 liter of broth, add the frozen jute leaves and let it simmer gently without boiling. 10 min
Stir gently, it turns velvety.
-
Brown the crushed garlic with the ground cilantro in the oil until it smells strong, then pour it into the soup. 3 min
It should foam and sizzle, that's the taqliya, the finishing touch.
-
Brown the vermicelli in the butter, add the rice, cover with salted water and cook covered, then serve with the chicken and soup. 15 min
Use one and a half times the volume of water for the rice.
Our tips to get it right
- Always keep a bit of broth aside when serving, molokheya thickens as it cools and you can thin it out again if needed.
- Crush the garlic with a mortar rather than a knife, it releases more flavor once browned in the oil.
- Serve the soup piping hot directly over the rice in the bowl, it loses its charm if it sits too long.
The variations
- Swap the chicken thighs for drumsticks or a cut up whole chicken, the poaching time stays the same.
- For a meatless version, poach the broth with just onion and spices, and serve the molokheya with a hard boiled egg instead of chicken.
- To save time, use store bought chicken broth instead of poaching and skip straight to the soup step.
What to serve it with
- Flatbread or pita bread
- Fresh lemon at the table
- Chili or harissa on the side
Storage
Molokheya keeps for 2 to 3 days in the fridge in a sealed container, kept separate from the rice and chicken. It freezes well once cooled, without the vermicelli which doesn't thaw well. Reheat it gently over low heat, never letting it boil, to keep its texture intact.
Questions about this dish
Can you use fresh jute leaves instead of frozen?
Yes, as long as you chop them very finely before adding them to the hot broth. The frozen version is quicker and gives an equally velvety result.
Why should molokheya never boil?
A strong boil breaks the silky texture of the jute leaves and makes them stringy. A gentle simmer is enough to cook and thicken it properly.
Can molokheya be made ahead?
You can make the broth and poach the chicken the day before, then cook the molokheya and make the taqliya right before serving. This avoids reheating the soup multiple times.
What does the taqliya do in this recipe?
The taqliya, that garlic and cilantro browned and sizzling in oil, flavors the whole soup as soon as it's poured in. It's what gives molokheya its signature taste, so don't skip it.
How long does it take to make a molokheya with chicken and vermicelli rice?
Count 1 h 10 in total, prep and cooking included. The recipe is rated “easy”.
How many calories are in a molokheya with chicken and vermicelli rice?
About 620 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.
How much does a molokheya with chicken and vermicelli rice cost?
About €2.90 per serving, or €11.60 for 4 people, based on average supermarket prices.
What allergens does this recipe contain?
This recipe contains gluten. Always check the labels of the products you buy.
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