Low Carb Mulukhiyah
Discover a wholesome twist on a Middle Eastern classic with this *Low Carb Mulukhiyah* recipe, a perfect choice for keto enthusiasts and health-conscious food lovers. This aromatic dish features tender chicken breast simmered in a fragrant broth infused with garlic, coriander, and warming spices like cumin and nutmeg. The star ingredient, Mulukhiyah leaves, brings a unique, earthy flavor while keeping this meal nutrient-rich and low in carbohydrates. Brightened with a splash of lemon juice for a zesty finish, this comforting, one-pot dish is ready in just an hour and pairs beautifully with a simple side salad or cauliflower rice. Gluten-free, flavorful, and easy to make, it’s the ultimate guilt-free comfort food for any weeknight dinner.
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Recipe Information
Ingredients
- 500 grams Frozen Mulukhiyah leaves
- 500 grams Chicken breast
- 2 tablespoons Olive oil
- 5 large Garlic cloves
- 2 tablespoons Lemon juice
- 4 cups Chicken broth
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Ground coriander
- 0.5 teaspoon Cumin powder
- 0.25 teaspoon Nutmeg
- 0.25 teaspoon Cayenne pepper
- 4 pieces Lemon wedges
Instructions
Thaw the frozen Mulukhiyah leaves by placing them in a colander under cool running water until fully thawed, then set aside.
Dice the chicken breasts into 1-inch cubes.
In a large pot, heat the olive oil over medium heat. Add the chicken pieces and sauté for about 5 to 7 minutes until lightly browned on all sides.
While the chicken is cooking, mince the garlic cloves.
Add the minced garlic to the pot with the chicken and stir for another 2 minutes until fragrant.
Pour the chicken broth into the pot and bring it to a gentle simmer. Season with salt, pepper, ground coriander, cumin, nutmeg, and cayenne pepper.
Reduce the heat to low and cover the pot. Let it simmer for about 15 minutes, allowing the chicken to cook through.
Add the thawed and drained Mulukhiyah leaves to the pot. Stir well to combine with the broth and chicken.
Cover the pot again and allow the Mulukhiyah to simmer on low for another 10 minutes, stirring occasionally.
Add lemon juice to the pot and stir well, then adjust seasoning to taste if needed.
Remove the pot from heat and let the Mulukhiyah rest for a few minutes before serving.
Serve warm with a lemon wedge on the side for an additional burst of freshness.
Nutrition Facts
Calories |
1300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.4 g | 62% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 6477 mg | 282% | |
| Total Carbohydrate | 53.1 g | 19% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 3.7 g | ||
| Protein | 178.3 g | 357% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1231 mg | 95% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 4734 mg | 101% | |
*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.
