Mloukhia

Name: Mloukhia
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Egyptian
Ingredients: 2 lbs bone-in skinless chicken thighs; 6 cups water; 1 yellow onion, quartered; 4 cardamom pods, crushed; 2 bay leaf; 1 tsp salt; 14 oz frozen finely chopped mloukhia, thawed; 2 tbsp olive oil or ghee; 8 garlic cloves, minced; 2 tsp ground coriander

A traditional Egyptian soup made with simmered jute leaves, fragrant spiced chicken broth, and a sizzling garlic coriander temper.

55 minMediumServes 4380 cal/serving

EgyptianDinnerStovetopHigh ProteinLow CarbGluten-FreeDairy-FreeNut-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeNightshade-FreeCorn-FreePork-FreeAlcohol-Free

Ingredients

2 lbs bone-in skinless chicken thighs
6 cups water
1 yellow onion, quartered
4 cardamom pods, crushed
2 bay leaf
1 tsp salt
14 oz frozen finely chopped mloukhia, thawed
2 tbsp olive oil or ghee
8 garlic cloves, minced
2 tsp ground coriander

Instructions

1

In a large pot, combine 2 lbs bone-in skinless chicken thighs, 6 cups water, 1 quartered yellow onion, 4 crushed cardamom pods, 2 bay leaf, and 1 tsp salt.
2

Bring to a boil, then simmer over medium heat for 30 minutes until chicken reaches an internal temperature of 165°F.
3

Strain the broth into a separate pot, reserving 4 cups of clear broth, and set chicken aside on a plate.
4

Bring the broth back to a gentle simmer over low heat and whisk in 14 oz thawed frozen finely chopped mloukhia, cooking uncovered for 5 minutes without boiling.
5

In a small skillet, heat 2 tbsp olive oil or ghee over medium heat, add 8 minced garlic cloves and 2 tsp ground coriander, stirring constantly for 2 minutes until golden.
6

Pour the sizzling garlic mixture into the broth pot immediately, stir gently, and serve warm with cooked chicken.

Questions

How long does Mloukhia keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Mloukhia?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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