Method

Add 3 cups water and 1 Maggi chicken cube to a pot. Bring to a boil (3–5 min). Add 1 chicken breast and ¼ tsp black pepper. Reduce to medium-low and simmer for 12–15 minutes, until the chicken is fully cooked.

Remove chicken and let it rest for 3–5 minutes. Shred into bite-size pieces. Keep the broth hot.

Add 2 cups molokhia to the hot broth. Stir for 1 minute. Keep on low-medium heat for 5–7 minutes, stirring occasionally. Do not let it come to a hard boil. Add the shredded chicken and cook for 2 minutes.

In a small pan, heat 1 tbsp oil or ghee over medium heat. Add 5 minced garlic cloves and fry for 30–45 seconds. Add 1½ tsp coriander and ½ tsp cumin. Fry for 20–30 seconds, stirring constantly. Add 1 tbsp vinegar and stir for 10 seconds.

Pour the garlic-coriander mixture into the molokhia. Stir gently and cook for 1 minute. Turn off the heat. Add 1–2 tsp lemon juice. Taste and add a small pinch of salt only if needed.

Serve immediately with hot white rice.

Notes

Use frozen chopped molokhia for convenience.

Do not let the molokhia boil aggressively; keep it at a gentle simmer.

Let the garlic get lightly golden but not dark brown.

Maggi cubes are salty, so add extra salt only if needed.

Chicken thighs can be used instead of breast.

For a richer flavour, use ½ water + ½ extra Maggi cube if you like it saltier.

Serve with Egyptian white rice (plain or with a little vermicelli).

COZEEN · RECIPE CARD

Egyptian Chicken Molokhia

Name: Egyptian Chicken Molokhia
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2 servings
Cuisine: Egyptian
Ingredients: 1 chicken breast (250–300 g); 3 cups water; 1 Maggi chicken cube; 2 cups frozen or chopped molokhia; 5 garlic cloves, finely minced; 1½ tsp ground coriander; ½ tsp cumin; 1 tbsp oil or ghee; 1 tbsp vinegar; 1–2 tsp lemon juice; ¼ tsp black pepper; To taste salt, only if needed; For serving cooked white rice

A classic Egyptian dish made with tender chicken, flavourful garlic-coriander ta’aliya, and silky molokhia. Serve with hot white rice.

Prep: 10 min
Cook: 30 min
Total: 40 min
Serves: 2

Ingredients

1chicken breast (250–300 g)
3cupswater
1Maggi chicken cube
2cupsfrozen or chopped molokhia
5garlic cloves, finely minced
1½tspground coriander
½tspcumin (optional)
1tbspoil or ghee
1tbspvinegar
1–2 tsplemon juice
¼tspblack pepper
To tastesalt, only if needed
For servingcooked white rice

Method

Add 3 cups water and 1 Maggi chicken cube to a pot. Bring to a boil (3–5 min). Add 1 chicken breast and ¼ tsp black pepper. Reduce to medium-low and simmer for 12–15 minutes, until the chicken is fully cooked.
Remove chicken and let it rest for 3–5 minutes. Shred into bite-size pieces. Keep the broth hot.
Add 2 cups molokhia to the hot broth. Stir for 1 minute. Keep on low-medium heat for 5–7 minutes, stirring occasionally. Do not let it come to a hard boil. Add the shredded chicken and cook for 2 minutes.
In a small pan, heat 1 tbsp oil or ghee over medium heat. Add 5 minced garlic cloves and fry for 30–45 seconds. Add 1½ tsp coriander and ½ tsp cumin. Fry for 20–30 seconds, stirring constantly. Add 1 tbsp vinegar and stir for 10 seconds.
Pour the garlic-coriander mixture into the molokhia. Stir gently and cook for 1 minute. Turn off the heat. Add 1–2 tsp lemon juice. Taste and add a small pinch of salt only if needed.
Serve immediately with hot white rice.

Nutrition per serving

Calories: 320
Protein: 34 g
Carbs: 28 g
Fat: 8 g
Fiber: 5 g

Tips

A squeeze of fresh lemon juice at the end brings out the authentic flavor.

Notes

Use frozen chopped molokhia for convenience.
Do not let the molokhia boil aggressively; keep it at a gentle simmer.
Let the garlic get lightly golden but not dark brown.
Maggi cubes are salty, so add extra salt only if needed.
Chicken thighs can be used instead of breast.
For a richer flavour, use ½ water + ½ extra Maggi cube if you like it saltier.
Serve with Egyptian white rice (plain or with a little vermicelli).

Ingredients

1 chicken breast (250–300 g)

3 cups water

1 Maggi chicken cube

2 cups frozen or chopped molokhia

5 garlic cloves, finely minced

1½ tsp ground coriander

½ tsp cumin (optional)

1 tbsp oil or ghee

1 tbsp vinegar

1–2 tsp lemon juice

¼ tsp black pepper

To taste salt, only if needed

For serving cooked white rice

Ingredients

Method

Tips

Notes

Equipment

Nutrition

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