Gluten-Free Mulukhiyah
Indulge in the comforting flavors of **Gluten-Free Mulukhiyah**, a traditional Middle Eastern dish reimagined for gluten-free diets. This hearty stew features tender chicken thighs simmered in a fragrant blend of garlic, ground coriander, and cinnamon, all infused into a rich, gluten-free chicken broth. The star of the dish, vibrant mulukhiyah leaves, adds a uniquely earthy flavor and velvety texture. A splash of fresh lemon juice at the end brightens the dish, creating a perfect balance of savory and tangy notes. Ready in just over an hour, this recipe is both wholesome and satisfying, perfect for serving alongside fluffy gluten-free rice or bread. Packed with nutrients and free of gluten, it's a must-try for lovers of authentic, home-cooked comfort food!
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Recipe Information
Ingredients
- 500 grams Frozen mulukhiyah leaves
- 500 grams Boneless, skinless chicken thighs
- 1.5 liters Gluten-free chicken broth
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 8 cloves Garlic cloves, minced
- 1 large Lemon, juiced
- 1 teaspoon Ground coriander
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Thaw the frozen mulukhiyah leaves according to package instructions. Once thawed, set aside.
In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
Add the minced garlic to the pot and sauté for an additional 2 minutes until fragrant.
Add the chicken thighs to the pot and cook until they are browned on all sides, about 8 minutes.
Pour the gluten-free chicken broth into the pot and bring to a simmer.
Add the ground coriander, ground cinnamon, salt, and black pepper to the pot. Stir to combine.
Lower the heat and let the chicken cook in the broth for about 20 minutes or until cooked through.
Once the chicken is cooked, remove it from the pot and shred it into bite-sized pieces. Return the shredded chicken to the broth.
Add the thawed mulukhiyah leaves to the pot and stir gently to incorporate them into the broth.
Allow the mulukhiyah to simmer for about 10 minutes in the broth, stirring occasionally.
Stir in the lemon juice just before serving to add brightness to the dish.
Serve the gluten-free mulukhiyah hot, accompanied by gluten-free rice or flatbread if desired.
Nutrition Facts
Calories |
1680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.3 g | 113% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 8436 mg | 367% | |
| Total Carbohydrate | 64.0 g | 23% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 8.7 g | ||
| Protein | 162.2 g | 324% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1240 mg | 95% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 4042 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
