Search
  • Eat, Darling, Eat

Molokhia (Egyptian Chicken in Green Sauce)

Updated: Apr 11

(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.


Recent Posts

See All

Ghanaian Kabobs

(by Dian Azorlibu) (adapted from African Bites) 1 T. garlic powder 1 T. onion powder 1 1/2 t. smoked paprika 1 T. white pepper 2 - 3 T. cayenne optional: 2 - 3 T. hot ground pepper 1 T. chicken bouill

Blueberry Muffins

(by Megan Clancy) 4 oz. butter, at room temperature 1 c. sugar 2 eggs 1 t. vanilla 2 c. flour 2 t. baking soda 1/2 t. salt 1/2 c. milk 2 1/2 c. blueberries 2 t. sugar for topping On low speed, mix but

Lentil "Meatballs"

(by Sarah Shepherd) (adapted from One Green Planet) 1 T. vegan butter 2 T. olive oil 1/2 medium onion, chopped 2 c. sliced mushrooms 2 c. cooked lentils 1 c. cooked brown rice 1/2 t. sea salt 1/4 t. g