Lebanese Molokhia with Chicken is a beloved traditional dish made with tender chicken, finely chopped or dried molokhia leaves, garlic, coriander, lemon, and fragrant spices. Known as Molokhia (ملوخية) or Mulukhiyah, the dish is especially popular as a comforting family meal served with rice and plenty of lemon.
The Lebanese preparation is different from some Egyptian or other Middle Eastern versions. In Lebanese cooking, molokhia is often prepared with chicken and served with vinegar-onion sauce, garlic, coriander, and lemon, giving the dish a wonderfully aromatic and slightly tangy flavor.
Lebanese Molokhia With Chicken Recipe
Preparation Time
30 minutes
Cooking Time
1 hour 15 minutes
Total Time
Approximately 1 hour 45 minutes
Servings
4–6
Cuisine
Lebanese / Middle Eastern
Course
Main Course
What Is Molokhia?
Molokhia is the name of a leafy green vegetable from the Corchorus plant.
The leaves are traditionally harvested, cleaned, and either used fresh or dried for later cooking.
Depending on the region, molokhia can have different textures. Lebanese-style preparations often use dried whole leaves, producing a dish in which the leaves remain recognizable rather than becoming a completely smooth soup.
The flavor is earthy, herbal, and slightly distinctive.
Chicken stock and aromatic garlic-coriander seasoning give the dish its characteristic Lebanese flavor.
Ingredients
For the Chicken
- 1 whole chicken, approximately 1.2–1.5 kg, cut into pieces
- 1 medium onion, quartered
- 2 bay leaves
- 1 cinnamon stick
- 4–5 whole black peppercorns
- 1 teaspoon salt
- 6 cups water
You can also use chicken thighs or drumsticks if you prefer.
For the Molokhia
- 500 g fresh molokhia leaves or approximately 100–150 g dried molokhia leaves
- 5–6 cloves garlic, finely chopped or crushed
- 2 tablespoons olive oil
- 1 tablespoon butter or additional olive oil
- 1 teaspoon ground coriander
- ½ teaspoon salt, or to taste
- ½ teaspoon black pepper
- 2–3 cups reserved chicken stock
- 2 tablespoons lemon juice
The amount of stock can be adjusted depending on how thick you want the dish.
For the Garlic-Coriander Topping
- 5–6 cloves garlic, crushed
- 1 tablespoon olive oil
- 1 teaspoon ground coriander
- Pinch of salt
This aromatic mixture is one of the most important flavor components of Lebanese molokhia.
For the Onion-Vinegar Mixture
- 1 large onion, thinly sliced
- 3–4 tablespoons white vinegar
- 1 tablespoon lemon juice
- Pinch of salt
- Optional pinch of sumac
This is traditionally served alongside the molokhia and adds acidity that balances the earthy leaves and rich chicken.
For Serving
- Lebanese vermicelli rice
- Lemon wedges
- Warm pita bread, optional
- Pickles, optional
How to Make Lebanese Molokhia With Chicken
Step 1: Prepare the Chicken
Place the chicken pieces in a large pot.
Add:
- Quartered onion
- Bay leaves
- Cinnamon stick
- Black peppercorns
- Salt
- Water
Bring the pot to a boil.
As the water heats, foam may rise to the surface.
Skim away the foam with a spoon.
Reduce the heat and allow the chicken to simmer gently for approximately 35–45 minutes, or until cooked through and tender.
Step 2: Remove the Chicken
Once the chicken is cooked, carefully remove the pieces from the stock.
Place them on a plate.
Strain the chicken stock through a fine sieve to remove the onion, spices, and any impurities.
Keep the clear stock.
This stock becomes the flavorful cooking liquid for the molokhia.
Step 3: Prepare the Chicken for Serving
You can serve the chicken pieces whole, but another traditional presentation is to remove the meat from the bones.
Allow the chicken to cool enough to handle.
Remove the skin and bones if desired.
Shred or cut the meat into bite-sized pieces.
Set aside.
Step 4: Prepare Fresh Molokhia
If using fresh molokhia, separate the leaves from the stems.
Wash the leaves thoroughly in several changes of water.
Drain them very well.
Allow the leaves to dry as much as possible.
Remove any particularly tough stems.
The leaves can then be chopped according to your preferred texture.
Step 5: Preparing Dried Molokhia
Dried molokhia is extremely convenient and is commonly used for this dish.
Sort through the leaves and remove any unwanted stems or hard pieces.
If necessary, gently rinse the dried leaves and drain them well.
Do not soak them for a long time unless the product specifically requires it.
The exact preparation can vary depending on how the dried molokhia was processed.
Step 6: Make the Garlic-Coriander Mixture
Heat the olive oil in a small pan over medium heat.
Add the crushed garlic.
Cook gently for approximately 30–60 seconds.
Add the ground coriander.
Stir continuously.
The garlic should become fragrant and lightly golden.
Do not burn it.
This mixture is called tawliyah in many Middle Eastern cooking traditions and provides a signature aroma to the dish.
Step 7: Cook the Molokhia
Place the prepared molokhia into a large pot.
Add approximately 2–3 cups of the reserved chicken stock.
Start with less liquid; you can always add more.
Bring the mixture to a gentle simmer.
Add the garlic-coriander mixture.
Season with salt and black pepper.
Cook gently for approximately 15–25 minutes, depending on whether you are using fresh or dried leaves.
Step 8: Add the Chicken
Add the cooked chicken pieces or shredded chicken to the molokhia.
Stir gently.
Continue cooking for approximately 5–10 minutes so the chicken can absorb some of the flavor.
Taste the dish and adjust the seasoning.
Step 9: Add Lemon
Add fresh lemon juice near the end of cooking.
Start with approximately 2 tablespoons.
Taste and add more if desired.
The lemon is important because molokhia has an earthy flavor, and acidity makes the entire dish taste brighter.
Making the Onion-Vinegar Side
Thinly slice one large onion.
Place it in a bowl.
Add:
- Vinegar
- Lemon juice
- Salt
- Optional sumac
Mix well.
Allow it to rest for at least 10–15 minutes.
The vinegar softens the onion slightly and gives it a sharp, refreshing flavor.
Serve it alongside the molokhia.
Preparing Lebanese Vermicelli Rice
Molokhia is traditionally excellent with Lebanese rice.
Ingredients
- 1½ cups long-grain rice
- ¼ cup broken vermicelli
- 2 tablespoons butter or olive oil
- 2¼ cups water or chicken stock
- Salt
Method
Heat the butter or olive oil in a pot.
Add the vermicelli.
Cook until lightly golden.
Add the washed rice.
Stir for approximately 1 minute.
Add the water or chicken stock and salt.
Bring to a boil.
Reduce the heat to very low.
Cover and cook until the rice is tender and the liquid has been absorbed.
Turn off the heat and allow the rice to rest for about 10 minutes.
Fluff gently with a fork.
How to Serve Lebanese Molokhia
There are several ways to present the dish.
Traditional Family-Style Serving
Place a generous portion of vermicelli rice on each plate.
Spoon the molokhia and chicken alongside or over the rice.
Serve lemon wedges and the onion-vinegar mixture on the side.
Separate Chicken
You can also arrange the chicken pieces separately and serve the molokhia with rice.
This is particularly attractive when preparing the dish for guests.
The Flavor Profile
A good Lebanese molokhia should have several layers of flavor.
The molokhia provides an earthy herbal character.
The chicken stock gives depth.
The garlic and coriander provide the distinctive aromatic base.
The lemon and vinegar add acidity.
The rice balances everything with its mild flavor.
The result is savory, aromatic, earthy, and pleasantly tangy.
Fresh vs Dried Molokhia
Both versions can produce excellent results.
Fresh Molokhia
Fresh leaves have a brighter green color and a fresher vegetable flavor.
They require more preparation because the leaves need to be separated, washed, and cleaned.
Dried Molokhia
Dried leaves are convenient and available year-round.
They have a deeper, more concentrated flavor.
For many home cooks, dried molokhia is the easiest option.
Tips for the Best Lebanese Molokhia
Don't Use Too Much Stock
Molokhia should have enough liquid to cook properly, but it should not become an extremely thin soup.
Add stock gradually.
Don't Burn the Garlic
The garlic-coriander mixture is essential, but burnt garlic can make the dish bitter.
Keep the heat moderate.
Use Good Chicken Stock
Because the stock forms the foundation of the dish, homemade chicken stock gives particularly good results.
Add Lemon at the End
Adding the lemon near the end keeps its fresh acidity.
Taste Before Adding More Salt
The chicken stock may already contain salt.
Always taste before adjusting.
Can Molokhia Be Spicy?
Traditional Lebanese molokhia is generally not a very spicy dish.
However, you can add:
- Chili flakes
- Fresh chili
- Mild chili powder
if you enjoy heat.
Keep the spice moderate so that it does not overpower the garlic, coriander, and lemon.
Can You Make Molokhia Without Chicken?
Yes.
For a vegetarian version, replace chicken stock with vegetable stock and omit the chicken.
The garlic, coriander, lemon, and molokhia still create a flavorful dish.
You can add chickpeas or serve it with rice for a more substantial vegetarian meal.
Can You Use Chicken Breast?
Yes, but chicken thighs generally produce a more flavorful and tender result.
If using chicken breast, be careful not to overcook it.
You can poach the breasts separately and shred them before adding them to the molokhia.
Storage
Allow the molokhia to cool before transferring it to an airtight container.
Store in the refrigerator for approximately 3–4 days.
Reheat gently over low to medium heat.
If the molokhia becomes too thick after refrigeration, add a little chicken stock or water.
Freezing Molokhia
Molokhia freezes well.
Allow it to cool completely before placing it into freezer-safe containers.
Freeze for approximately 2–3 months for the best quality.
Thaw in the refrigerator and reheat gently.
It is often convenient to freeze the molokhia separately from the rice.
Common Mistakes
Overcooking the Chicken
Overcooked chicken can become dry.
Cook it until just tender.
Too Much Liquid
Adding too much stock can make the dish thin and dilute the flavor.
Burning the Garlic
Garlic should be fragrant and lightly golden, not dark brown.
Too Much Lemon
Lemon is important, but add it gradually.
Not Seasoning the Stock
The stock needs enough seasoning to provide a flavorful foundation.
Roughly Stirring the Leaves
Gentle stirring helps maintain the desired texture of the molokhia.
Frequently Asked Questions
What is Molokhia?
Molokhia is a leafy green vegetable used throughout Middle Eastern and North African cooking. It is also called mulukhiyah.
Is Lebanese Molokhia a soup?
It is more accurately described as a leafy stew or thick vegetable preparation. Its consistency varies from household to household.
What meat is traditionally used?
Chicken is one of the most popular Lebanese preparations, although other regional versions may use different meats.
What is served with molokhia?
Lebanese vermicelli rice, lemon, and an onion-vinegar mixture are excellent traditional accompaniments.
Does molokhia taste like spinach?
Not exactly. It has a distinctive earthy, herbal flavor and a different texture from spinach.
Can I use frozen molokhia?
Yes. Frozen molokhia can be used when fresh or dried leaves are unavailable. Adjust the cooking liquid according to the product's texture.
Lebanese Molokhia With Chicken — Quick Summary
Prepare the chicken: Simmer chicken with onion, cinnamon, bay leaf, pepper, and salt.
Save the stock: Strain and reserve the flavorful chicken broth.
Prepare the molokhia: Clean fresh leaves or prepare dried molokhia.
Make the seasoning: Fry garlic and coriander gently in olive oil.
Cook: Simmer molokhia with chicken stock and the garlic-coriander mixture.
Add chicken: Return shredded or whole chicken pieces to the pot.
Finish: Add fresh lemon juice.
Prepare the side: Make Lebanese vermicelli rice and onion-vinegar salad.
Serve: Spoon the molokhia with chicken alongside rice, with plenty of lemon on the table.
Final Thoughts
Lebanese Molokhia with Chicken is a wonderful example of traditional home cooking where a few strong ingredients create a memorable meal.
The heart of the recipe is the combination of molokhia, chicken stock, garlic, coriander, and lemon. The earthy leaves become rich and savory as they cook in the broth, while the garlic-coriander seasoning adds the unmistakable Lebanese aroma.
Serve it with fluffy vermicelli rice, tangy onion and vinegar, and fresh lemon wedges.
It is comforting, aromatic, filling, and ideal for a large family meal—especially when you want a traditional Lebanese dish that tastes even better when everyone gathers around the table.
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