Molokhia is often served with rice, but you can simply have it as a soup with fresh bread on the side, too.
  • 2-4 tablespoons olive oil
  • 1 cup diced yellow onions (about 2 small onions)
  • 2 split breast of chicken, skin-on OR 2 pounds boneless, skinless chicken thighs
  • 4 tablespoons ground cumin (or kepsa spice blend)
  • 2 teaspoon ground cloves
  • 2 teaspoons ground cinnamon or 2 whole cinnamon sticks
  • 4 cups Saffron Road Artisan Roasted Chicken Broth
  • 2-3 packages frozen jute leaves (6-8 cups fresh leaves), or more if desired
  • 6-8 cloves garlic
  • 1 lemon, cut into wedges
  1. In a large soup pot or Dutch oven, heat the oil. Sauté the onions until translucent or slightly browned.
  2. Add the chicken and sauté for about 2-3 minutes then add the spices. Continue to sauté until the chicken is nicely browned on all sides.
  3. Add the broth and increase the heat to bring to a boil. Reduce heat to low and cook, covered, for 35 minutes.
  4. If using boneless chicken, skip this stip. If using bone-in chicken, remove the chicken pieces and let cool. Once cooled, remove the skin and bones and pull the meat apart. Add back to the broth.
  5. Open up the packages of molokhia and drop directly into the pot. Meanwhile, heat oil in a small sauté pan for the garlic. Cook until nicely browned, about 5-7 minutes, stirring constantly.
  6. Add the garlic directly into the soup. Serve in small soup bowls with rice and fresh lemon on the side for squeezing.
Recipe by Saffron Road Food at