Author: My Halal Kitchen
Molokhia is often served with rice, but you can simply have it as a soup with fresh bread on the side, too.
- 2-4 tablespoons olive oil
- 1 cup diced yellow onions (about 2 small onions)
- 2 split breast of chicken, skin-on OR 2 pounds boneless, skinless chicken thighs
- 4 tablespoons ground cumin (or kepsa spice blend)
- 2 teaspoon ground cloves
- 2 teaspoons ground cinnamon or 2 whole cinnamon sticks
- 4 cups Saffron Road Artisan Roasted Chicken Broth
- 2-3 packages frozen jute leaves (6-8 cups fresh leaves), or more if desired
- 6-8 cloves garlic
- 1 lemon, cut into wedges
- In a large soup pot or Dutch oven, heat the oil. Sauté the onions until translucent or slightly browned.
- Add the chicken and sauté for about 2-3 minutes then add the spices. Continue to sauté until the chicken is nicely browned on all sides.
- Add the broth and increase the heat to bring to a boil. Reduce heat to low and cook, covered, for 35 minutes.
- If using boneless chicken, skip this stip. If using bone-in chicken, remove the chicken pieces and let cool. Once cooled, remove the skin and bones and pull the meat apart. Add back to the broth.
- Open up the packages of molokhia and drop directly into the pot. Meanwhile, heat oil in a small sauté pan for the garlic. Cook until nicely browned, about 5-7 minutes, stirring constantly.
- Add the garlic directly into the soup. Serve in small soup bowls with rice and fresh lemon on the side for squeezing.