Molokhiya with Chicken (Kuwaiti Style)
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Molokhiya is one of those dishes that defines comfort across the Arab world. Green, silky, and full of flavor.
This version comes straight from my mom’s kitchen! The Kuwaiti way she’s been making it for years. It’s cooked with chicken, fresh herbs, and a rich broth infused with garlic and coriander, then finished with a squeeze of lemon for balance. It’s earthy, tangy, and deeply nostalgic.
A dish that fills the whole home with its aroma.
Molokhiya with Chicken (Kuwaiti Style)
Rated 5.0 stars by 1 users
Category
Chicken Stew
Cuisine
Egyptian
Author:
Dalal AlJaser
Servings
6
Prep Time
20 minutes
Cook Time
180 minutes
Calories
92
Molokhiya, also known as jute mallow, has roots that stretch deep into history. Ancient Egyptians once believed the plant was poisonous until they discovered it was not only safe but delicious. The word Mulukiya means “Of The Kings,” a name said to come from the Fatimid era, when it was considered a Royal Food.
Today, it’s loved across the Arab World, from Egypt to Lebanon to Kuwait, each region adding its own touch. In Kuwait, the dish often includes a mix of coriander, dill, and chili for heat, and is served with Basmati Rice, made the traditional fluffy Kuwaiti way.
Ingredients
For the Chicken Broth
- 2 small chickens, cut into pieces (about 1.2–1.5 kg total)
- 5 cardamom pods
- 5 cloves
- 1 cinnamon stick
- 5 black peppercorns
- 1 large onion, halved
- Salt, to taste
For the Stew
- 3 medium onions, finely chopped
- 1 tablespoon minced garlic (about 4–5 cloves)
-
2 (400g) bags frozen molokhiya leaves (jute mallow), thawed or Fresh molokhhiya washed, dried and finely chopped.
-
50 g fresh coriander, finely chopped
-
50 g fresh dill, finely chopped
- 1 hot green chili, finely chopped
- 1 mild green chili, finely chopped
- 1 teaspoon curry powder
- 1 teaspoon cumin
-
1 teaspoon mixed Arabic spice, Kuwaiti Spice Mix or any Baharat spice mix
-
¼ cup Daqoos (Kuwaiti tomato-garlic sauce) — optional but recommended
- 3 cups chicken broth (reserved from boiling)
- 2 tablespoons ghee or oil
- 1 tablespoon lemon juice
- Salt, to taste
Directions
- In a large pot, add the chicken pieces, cardamom, cloves, cinnamon stick, black peppercorns, onion halves, and salt.
- Cover with water and bring to a boil. Reduce to medium heat and cook until the chicken is halfway done, about 25 minutes. Strain and reserve 3 cups of the clear broth for the stew.
- In a separate large pot, heat the ghee or oil. Add the finely chopped onions and sauté over medium heat until golden brown. Stir in the garlic and cook for another minute.
- Add the coriander, dill, and both chilies. Sauté for 2–3 minutes until the herbs wilt. Add the thawed molokhiya leaves and mix well.
- Stir in daqoos (if using), curry powder, cumin, Baharat, and salt. Add the half-cooked chicken pieces and pour in 3 cups of the reserved broth.
- Cover and cook over low heat for about 30 minutes, or until the chicken is tender and the molokhiya has thickened into a smooth, green stew.
- Just before serving, stir in the lemon juice and adjust the salt to taste.
- Serve hot with Kuwaiti mashkhol or plain white rice.
Recipe Note
Tips & Notes
- Fresh molokhiya leaves can be used when in season; frozen works perfectly year-round.
- For a vegetarian version, omit the chicken and use vegetable broth instead.
- If you don’t have daqoos, substitute with a simple mix of 2 tablespoons tomato paste, 1 crushed garlic clove, a pinch of chili, and a dash of vinegar — it gives a similar tangy, spicy flavor.
- The daqoos (or its substitute) adds subtle heat and depth — it’s what makes this version distinctly Kuwaiti.
- You can add the chicken pieces whole — that’s how my mom prefers it — or debone them first and stir the shredded meat directly into the stew for a smoother, easier-to-eat version.