Middle Eastern · Dinner
Egyptian Green Leaf Soup (Gluten-Free)
Egyptian-style molokhia reimagined gluten-free: finely chopped jute leaves simmered in a garlic-coriander chicken broth with tender shredded chicken thigh, finished with a sizzling ta'leya of garlic and ground coriander. Served over gluten-free rice with a squeeze of lemon.
$4
15 minsPrep
40 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
481Calories
49.3gProtein
18.9gFat
26.4gCarbs
2.8gSugar
3.9gFiber
1215mgSodium
246mgChol
7.1gSat Fat
980mgPotassium
115mgCalcium
3.8mgIron
0.6mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Trim chicken thigh into chunks and finely chop chard into ribbons, discarding thick stems; mince garlic and chop cilantro.
2
Simmer
Bring chicken stock to boil over medium-high heat, add chicken chunks, and simmer 15 minutes until opaque and easily shreds.
3
Shred
Lift chicken onto a plate, shred into bite-size pieces with two forks, then return to simmering stock.
4
Simmer
Stir chopped chard into pot and simmer over medium-low heat 10 minutes until leaves soften into broth.
5
Bloom
Melt ghee in small skillet over medium heat, add garlic and ground coriander, and cook 1 minute until fragrant and pale.
6
Finish
Scrape garlic-coriander ta'leya into soup, season with salt and pepper, simmer 3 minutes until glossy.
7
Plate
Spoon cooked rice into shallow bowl, ladle soup and chicken over top, scatter cilantro, serve with lemon.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken thigh
- 3 cups720ml chicken stock
- 11 oz311g chard
- 8 cloves8 cloves garlic
- 1 tsp1 tsp ground coriander
- 2 tbsp28g ghee
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 1/2 cup90g white rice, cooked
- 22 lemon wedge, for serving
- 2 tbsp8g cilantro, for garnish
