Chicken with Jew’s Mallow Sauce (Molokhia)


  • 1 whole chicken, boiled
  • 12 cups water
  • 1 (14 oz) bag frozen, minced molokhia leaves (Jews Mallow)
  • 1 head of garlic, peeled and smashed
  • 1 bunch cilantro, finely chopped (1 cup)
  • 2 tablespoons whole coriander seeds, ground finely in spice grinder or 1 tablespoons ground coriander
  • 1/2 medium yellow onion, chopped
  • 1 tablespoon butter
  • 1 red onion, chopped (for serving)
  • Apple cider vinegar (for serving)


  1. Put the chicken in a large pot and cover with about 12 cups of water. Bring to a boil and remove any skim that rises to the top. Boil gently until the chicken is fully cooked, approximately 1.5 hours.
  2. Meanwhile, chop the red onion and put it in a bowl. Cover the onions with vinegar and sent aside for serving.
  3. When the chicken is cooked, remove from the broth and debone. Cover it to keep it warm. Strain the broth into a bowl and use a fat separator, if desired.
  4. In a large pot, melt the butter. Add the garlic and coriander and cook until for a minute. Add the fresh cilantro and fry for 3-4 minutes.
  5. Add the chicken broth and bring to boil. Add the frozen molokhia and bring to a simmer.

To serve:
To each serving bowl, add a scoop of rice. Top with a layer of shredded chicken. Ladle the mlukhiyyi over the chicken and top with the marinated onions.