| Prep: 15 mins | Cook: 1 hr 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 360 | 23g | 5g | 7g |
| sugars | fibre | protein | salt |
| 1g | 2g | 32g | 1g |
Why I Love Egyptian Egyptian Chicken Molokhia Soup
One of the most remarkable things about food is its ability to transport you to different places with just a single bite. That’s exactly what Egyptian Chicken Molokhia Soup does for me. The moment I take a sip of this hearty, flavorful broth, I find myself journeying through the vibrant streets of Cairo, enveloped by the aroma of spices and simmering chicken. It’s an experience that has quickly become a favorite in my household.
Across Cultures, Across Generations
Growing up in Portland, Maine, my culinary roots are deeply embedded in the seafood and maritime traditions of New England. Yet, I’ve always been curious about global cuisines and their unique flavors. Egyptian Chicken Molokhia Soup is a dish that captivated my interest almost instantly. It’s somewhat reminiscent of our comforting clam chowder, yet brings a completely different profile with the use of molokhia leaves and a rich blend of spices like coriander and cumin.
A Family Affair
Incorporating new dishes into our family meals has always been a delightful challenge, especially with my daughters Erin and Samantha. Sharing different cultures through cuisine is a fantastic way to educate and bond. Though our table usually features Maine’s finest seafood, Egyptian Chicken Molokhia Soup has become a treasured addition. Erin loves the tender chicken and savory broth, while Samantha always asks for extra rice to soak up every last drop.
The recipe itself is straightforward yet offers layers of complexity from the use of fresh molokhia leaves (also known as jute leaves), coriander, and cumin. It’s a dish that showcases the essence of Egyptian cuisine while being remarkably adaptable. If you’re unable to find fresh molokhia leaves, frozen molokhia works perfectly well, ensuring that this dish remains accessible. The lemon juice added at the end provides a bright note, bringing all the flavors together beautifully.
Versatility and Inspiration
This dish not only stands strong on its own but also pairs wonderfully with simple sides like cooked rice or warm pita bread. These sides help absorb the rich flavors, making every bite a perfect blend of taste and texture. If you’re interested in similar comforting, herb-infused soups, you might also enjoy trying out a traditional Greek avgolemono soup or the classic Jewish matzo ball soup.
The idea to experiment with Egyptian Chicken Molokhia Soup came from my interest in exploring African cuisines, partly inspired by the incredible work of chefs like Tony Kitous, whose passion for Middle Eastern and North African dishes shines through his creations. Though not Egyptian himself, Chef Kitous has popularized many lesser-known dishes from this region, and his approach always encourages me to try something new in my own kitchen.
So, the next time you’re in the mood for an adventure without leaving your home, give Egyptian Chicken Molokhia Soup a try. It’s a beautiful mélange of rich histories, cultures, and unforgettable flavors that I think you’ll find as captivating as we do.
What You’ll Need
- 1 whole chicken (about 3-4 lbs), cut into pieces
- 10 cups water
- 2 cups fresh molokhia leaves (or 1 package frozen molokhia)
- 1 large onion, quartered
- 4 cloves garlic, minced
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 2 bay leaves
- Salt and pepper to taste
- 4 tablespoons olive oil
- 1 tablespoon lemon juice
- Cooked rice or pita bread, for serving
Method
Step One
Rinse the chicken pieces under cold water and place them in a large pot. Add the 10 cups of water and bring it to a boil over medium-high heat. Skim off any foam that rises to the surface.
Step Two
Add the quartered onion, bay leaves, salt, and pepper to the pot. Reduce the heat to low and let it simmer for about 45-60 minutes, or until the chicken is fully cooked and tender.
Step Three
While the chicken is cooking, heat 2 tablespoons of olive oil in a pan over medium heat. Add the minced garlic and cook until it becomes fragrant and golden, about 2 minutes. Stir in the ground coriander and ground cumin, and cook for another minute. Set aside.
Step Four
Once the chicken is cooked, remove the pieces from the pot and set them aside to cool slightly. Strain the broth to remove the onion and bay leaves, then return the broth to the pot.
Step Five
Add the molokhia leaves to the pot of broth. If using fresh molokhia, chop the leaves finely before adding. Bring to a gentle simmer.
Step Six
Shred the chicken and return it to the pot. Add the garlic and spice mixture, and stir well to combine. Let the soup simmer for another 10-15 minutes, allowing the flavors to meld together.
Step Seven
In a small bowl, combine the remaining 2 tablespoons of olive oil with the lemon juice. Drizzle this mixture into the soup just before serving.
Step Eight
Serve the Egyptian Chicken Molokhia Soup hot, with cooked rice or pita bread on the side. Enjoy!
