Method
Poach the chicken and build the broth
Quarter 180 g of yellow onion and crack 6 green cardamom pods. Add 1200 ml of unsalted chicken stock, 180 g of yellow onion, 6 green cardamom pods, 2 bay leaves, 2 g of black peppercorns, and 6 g of kosher salt to a large pot. Set 570 g of boneless skinless chicken thighs into the liquid with tongs. Do not rinse the chicken; wash your hands, the tongs, and any work surface that touched it before continuing. Bring the liquid to a bare simmer over medium-high heat, then lower the heat so only small bubbles break the surface. Begin checking at 18 minutes; the thickest piece must reach 74°C/165°F on a food thermometer. Transfer the chicken with clean tongs to a clean plate, strain the broth, and discard the aromatics. When the chicken is cool enough to handle, pull it into bite-size pieces with clean forks.
18:00Melt the molokhia into the broth
Return the strained broth to a clean pot and let it stand off the heat for 3 minutes so it is hot but not boiling. Add 400 g of chopped molokhia in several chunks, whisking as it softens. Cook uncovered over low heat for 10 to 12 minutes, stirring often, until the soup is vivid green, smooth, and lightly viscous, with only an occasional bubble at the edge. Begin checking at 10 minutes and never let the soup boil.
10:00Make the garlic-coriander tasha
Mince 30 g of garlic cloves. Melt 28 g of ghee (milk) in a small skillet over medium-low heat. Add 30 g of garlic cloves and stir constantly until fragrant and pale gold, about 30 to 45 seconds; take the skillet off the heat before the garlic browns. Stir in 4 g of ground coriander briefly, then immediately scrape the sizzling mixture into the molokhia.
Finish the soup with chicken and lemon
Return the shredded chicken to the pot and stir gently. Keep the soup over low heat for 3 to 5 minutes, until the chicken is steaming throughout and the molokhia looks cohesive; do not let it boil. Stir in 15 ml of fresh lemon juice, taste, and adjust the seasoning if needed.
03:00Serve the molokhia
For a fuller meal, spoon cooked white rice (optional) into warm bowls. Ladle the soup over or beside the rice and offer lemon wedges (optional) at the table. Serve immediately while the garlic-coriander aroma is fresh.
Smart Substitutions
- No ghee? Use unsalted butter or a neutral cooking oil; ghee gives the most traditional rounded aroma.
- Prefer chicken breast? Use boneless skinless breast and begin checking earlier; it still must reach 74°C/165°F.
- Using fresh molokhia? Use the same weight of stemmed leaves, wash and dry them thoroughly, then chop them very finely before adding.
- No cardamom? Omit it or add a small pinch of allspice to the broth for gentle warmth.
Tips and Variations
- Choose molokhia labeled chopped or minced; whole leaves create a different texture.
- Keep the molokhia pot uncovered and watch the edges closely so the soup never reaches a rolling boil.
- Pull the tasha from the heat while the garlic is pale gold; it will continue cooking for a moment in the hot ghee.
What Went Wrong?
- Molokhia looks separated The broth was probably too hot. Lower the heat and whisk gently until the leaves disperse again, without boiling.
- Soup is too thick Whisk in hot unsalted chicken stock one tablespoon at a time until the soup pours in a smooth ribbon.
- Flavor tastes flat Adjust the salt first, then add a small squeeze of lemon to sharpen the chicken and coriander flavors.
- Tasha tastes bitter The garlic browned too far. Make a fresh small batch and stop cooking as soon as the garlic turns pale gold.
Nutrition Estimate
- Fiber: 4 g per serving
- Sodium: 790 mg per serving
Nutrition disclaimer:This recipe is provided for general cooking information only. Nutrition values are estimates and may vary by ingredients, brands, preparation methods, and serving sizes. Check ingredient labels and follow appropriate food-safety practices. This content is not medical, dietary, allergy, or professional food-safety advice.
