Molokhia Stew
A dish with roots in Ancient Egypt, molokhia stew is beloved across the Middle East. This rendition takes inspiration from Lebanese cuisine, incorporating flavors typical of the region. Molokhia, also known as Egyptian spinach or jute, naturally thickens the stew as it simmers, creating a rich texture. Preserved lemon adds a bold, tangy umami depth, making this dish a harmonious blend of earthy, savory, and zesty notes.
Recipe contributed by Sean Koh (@seanjjk_)
Ingredients:
For the lemon preserve
500g lemon, organic & pesticide free if possible
250g fine salt
250g caster sugar
For the stew
600g Bone-in chicken thigh, skin on
1 no Yellow onion, large, diced
1 tbsp Tomato paste
1 cube Chicken bouillon stock, diluted in 4 cups of boiled water
130g Egyptian Spinach, washed, roughly chopped
80g Lemon preserve
4g Coriander powder
3g Cumin powder
3g Fennel seed
4g Black peppercorn whole
3g White sesame seeds
5g Red chili powder
To finish
Zest of a whole lemon, and ¼ of it’s juice
Method:
Lemon Preserve
Step 1
Prepare a glass or ceramic jar for the preserve (wash it thoroughly and disinfect, ensuring it’s dry before use).
Step 2
Halve your lemons and slice as thinly as possible. Mix your sugar and salt evenly, before layering the jar with an even bed of salt-sugar mix, followed by lemon slices. Alternate until you’ve filled your jar, and cover with the remaining mix.
Step 3
Leave it to ferment in a dry and cool place for at least a week before transferring to the fridge.
Molokhia Stew
Step 1
Salt your chicken well on both sides, letting it marinate for at least 30 minutes at room temperature. During this time, prepare your spice mix. Toast the fennel, peppercorn and sesame seeds until fragrant, then blend it with the rest of the spice mix. Set aside.
Step 2
When the chicken comes to room temperature, bring up some neutral oil in a pot to heat on medium high until the oil starts to shimmer. Pat any excess moisture off before searing the chicken skin-side until it’s golden brown.
Step 3
Lower your heat to medium, and add your onions in. Saute them until they turn translucent and wilt, adding splashes of water to prevent any sticking and burning.
Step 4
On a slightly lower heat, add the tomato paste in and cook for a minute, before adding the spice mix to stir-fry until it is fragrant too..
Step 5
Add the chicken back to the pot, before pouring your stock over and bringing it to a boil. Stir it to prevent any bits from sticking and burning.
Step 6
Once up to a rolling boil, add the Egyptian spinach and lemon preserve in, reducing the boil to a simmer. Let the stew reduce on a simmer without a lid for 10-15 minutes, before checking the consistency. It should have thickened, and the spinach softened.
Step 7
Finish with a fresh grate of zest and lemon juice to taste, serve over white rice.
Note: The lemon preserve plays a significant role in the outcome of this dish, hence we would not recommend substituting it with fresh citrus and zest. However, preserved lemon might be available in specialty grocers or the specialty section of supermarkets. Use it in the same amount.
