Jews Mallow, or Molokhiya grows wild
 in many parts of the United States
This the Egyptian-Style of Chicken And Molokhiya recipe.

  • 2 pound chicken parts
  • 1 small onion, quartered
  • spice packet: 1 stick cinnamon, 1/4 teaspoon mastic, 1 teaspoon peppercorns and 3 cardamom pods wrapped in cheesecloth
  • 1 teaspoon salt
  • 6 cups water
  • pinch sumac
  • pinch dried thyme
  • olive oil
  • 1 cup cider vinegar
  • 1/2 cup finely chopped red onion
  • pinch of ground cinnamon
  • 14 ounce package frozen Molokhiya (available at Middle Eastern grocers)
  • 1 tablespoons butter
  • 1 tablespoon crushed garlic
  • 1 teaspoon salt
  • 2 tablespoons ground coriander
  • 2 pita breads, cut into triangles and toasted until brown in the oven
  • 2 cups freshly cooked white rice
Delicious served with baked Chicken, spiced with Masala
  1. Place the chicken, onion, spice packet, and 1 teaspoon salt in a 4-quart casserole. Add 6 cups water and bring to a boil. Cover and cook at the simmer for 45 minutes, skimming from time to time. Remove the chicken to an oiled baking pan, sprinkle with a pinch of sumac and thyme; moisten with
  2. About 1 1/2 hours before serving, preheat the oven to 425 F.
  3. Strain the chicken broth; discard the fat, measure the broth and add more water if necessary to make 4 cups. Return to the saucepan and bring to the boil. In a skillet heat the butter to sizzling, add the garlic and 1 teaspoon salt and the coriander and fry, stirring, until the texture is sandy and the color brown, but not burnt. Add to the boiling broth and cook over medium heat for 15 minutes.
  4. An hour before mealtime bring soup to a boil, add frozen molokhia and cook uncovered over medium heat until it completely defrosts, without undue stirring. (If using fresh or dried molokhiya, see note to cook.) Makes about 3 cups sauce. Meanwhile, set the chicken in the oven to brown. Make the onion-vinegar-cinnamon dressing and let stand 30 minutes.
  5. To serve in layers in individual cereal bowls: place toasted pocket bread triangle on the bottom; add a few spoonfuls of plain rice, the chicken, a ladleful of sauce and top with a spoonful of the onion-vinegar-cinnamon dressing.
Notes: One-half pound dried molokhiya can be substituted for fresh or frozen: rub the leaves between hands until finely crushed. Forty minutes before serving, rinse quickly in a strainer, drain, soak in enough hot broth to cover for half an hour, then add to the boiling soup and cook uncovered for about 10 minutes.

If using fresh molokhiya: Rinse and carefully dry. Use a mezzaluna or half-moon chopper to finely chop then set aside until ready to add the last 10 minutes. Don't worry if it feels a little slimy to the touch. (A food processor can be used for the chopping.) Add the fresh molokhiya to the boiling soup, immediately reduce heat and cook, uncovered, (to retain its green color) for 5 to 10 minutes. Remove from the heat the moment it begins to boil. Seeds for growing molokhiya are available at some Middle Eastern grocers in the spring.