top of page

Molokhia (Egyptian Chicken in Green Sauce)

(by Jessica Jacob)


1/2 head garlic, peeled and chopped

1 T. butter

2 - 3 t. ground coriander

3 c. chicken broth

14 oz. frozen molokhia, thawed

roast chicken, homemade or store-bought

1 onion, peeled and chopped enough white vinegar to cover onions salt and pepper to taste

Reserve 1/4 of the chopped garlic.

Over low-medium heat, fry the remaining garlic in the butter for 1 minute.

Add coriander, and fry another minute.

Add garlic to broth.

Add molokhia, and bring to just before the boiling point.

(If it boils, it sinks. If you over-stir, it sinks.)

Cook for 15 - 20 minutes, adding the reserved raw garlic in the last few minutes.

Serve with chicken and chopped onion in vinegar.


(Read Que Sera Sera, the story that accompanies this recipe.)

Recent Posts

See All

Clarke’s Creamy Tomato Soup

(by Ilene S. Goldman) 5 carrots, shredded 5 stalks celery, shredded 1 medium white onion, sliced 1/2 lb. salted butter * 1 c. flour (less is better; I’ve made it without any) 3 (14 1/2-oz.) cans chick

Sarah's Latkes

(by Lisa Cohen) 4 medium russet potatoes 1 small onion 2 eggs 2 heaping soup spoons flour large pinch salt several grinds of pepper peanut oil Scrub potatoes, but don't peel. Cut potatoes to fit in th

Walnut Sponge Cake

(by Lisa Cohen) softened butter for pan 1 dozen eggs, separated 1 1/2 c. (scant) sugar zest and juice of 1 lemon zest of 1 orange 1 c. matzo flour, sifted 2 T. potato starch, sifted pinch of salt 1 c.

ความคิดเห็น


bottom of page