The Dish That Raised Me | Molokhia
There's a handful of foods that I can never forget because they don't just taste amazing but because they bring back a special feeling. Molokhia is one of those dishes for me. It's a dish that I don't think I can ever live without, I'll always crave it because it takes me home. This week I'm sharing the Molokhia recipe I was raised with and I hope it can be one you share and pass along as well.
Molokhia:
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Ingredients
Pickled Red Onions
2 medium red onions, sliced into ⅛-inch rings
1½ tsp kosher salt
1 tbsp sugar
3 bay leaves
1 tsp whole black peppercorns
1 tsp coriander seeds
1 tsp Aleppo pepper
1½ cups vinegar
1½ cups boiling water
Chicken & Broth
6 bone-in, skin-on chicken thighs
8–10 cups water
1 cinnamon stick
1 tsp whole allspice berries
3–4 cardamom pods
2–3 bay leaves
1 tsp whole black peppercorns
Salt to taste
2 tbsp Zawi Chicken Spice
1 tsp chili powder or paprika
2–3 tbsp extra virgin olive oil
Molokhia
4 cups strained chicken broth
1 package frozen minced molokhia (about 400–450 g)
Salt to taste
Garlic & Coriander Tasha
10 cloves garlic, finely minced
2 tbsp ghee
2 tsp ground coriander
Spicy Jalapeño-Lemon Topping
1 jalapeño, roughly chopped
2-3 cloves garlic
Juice of 2–3 lemons
Salt to taste
Instructions
Pickled Red Onions
Slice the red onions into approximately ⅛-inch rings and transfer them to a large heat-safe jar. Add the salt, sugar, bay leaves, allspice berries, coriander seeds, and Aleppo pepper. Pour the vinegar over the onions followed by the boiling water. Stir or gently shake to dissolve the salt and sugar and evenly distribute the spices. Allow the onions to cool to room temperature, then cover and refrigerate until ready to serve.
Chicken Broth
Place the chicken thighs in a large stockpot. Add the cinnamon stick, allspice berries, cardamom pods, bay leaves, black peppercorns, and salt. Add 8–10 cups of water, or enough to generously cover the chicken. Place over medium heat and slowly bring the liquid to a gentle simmer. As foam and impurities rise to the surface, skim them away with a spoon.
Once the broth reaches a gentle simmer, cover the pot, reduce the heat to low, and cook for approximately 30 minutes. Remove the chicken from the broth and transfer it to a wire rack set over a sheet pan. Allow it to cool slightly and dry.
Strain the broth through a fine-mesh sieve to remove the whole spices and any remaining impurities. Reserve 4 cups of broth for the molokhia. Save any remaining broth for another use.
Roast the Chicken
Preheat the oven to 400°F. Combine the Zawi Chicken Spice, chili powder or paprika, and enough olive oil to create a loose, brushable paste. Thoroughly pat the chicken skin dry with paper towels.
Brush the chicken generously with the spice and olive oil mixture. Roast for approximately 30–40 minutes, until the skin is deeply golden and crispy. If additional browning is desired, switch the oven to broil for the final 1–3 minutes, watching carefully to prevent the spices from burning.
Make the Molokhia
Add 4 cups of the strained chicken broth to a large pot. Add the frozen minced molokhia directly to the broth. Place over very low to medium-low heat. Allow the molokhia to slowly thaw, stirring occasionally as it incorporates into the broth.
Once completely thawed and evenly combined, continue cooking gently until heated through. Do not allow the molokhia to boil. Keep it at a very gentle simmer to preserve its texture. Season with salt to taste.
Melt the ghee in a small skillet over medium heat. Add the minced garlic and fry briefly until fragrant and just beginning to turn golden. Add the ground coriander and cook for another 15–30 seconds, stirring constantly.
Immediately pour the sizzling garlic, coriander, and ghee mixture directly into the molokhia. Stir well and allow the molokhia to cook gently for another 1–2 minutes.
Serve with rice and enjoy.