Low Sodium Molokhia
Discover the vibrant flavors of the Middle East with this Low Sodium Molokhia recipe, a heart-healthy twist on a classic stew. Packed with tender Molokhia leaves, succulent shredded chicken, and aromatic spices like ground coriander, cardamom, and cumin, this dish delivers bold taste without excess salt. Simmered in low-sodium chicken broth and finished with a refreshing splash of lemon juice, it’s both comforting and nutritious. Perfectly pair it with rice or warm bread for a wholesome and satisfying meal. With simple prep and rich flavor, this Molokhia is ideal for those seeking a lighter yet authentic variation of this beloved recipe.
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Recipe Information
Ingredients
- 500 grams Molokhia leaves (frozen or fresh)
- 200 grams Boneless chicken breast
- 1 medium Onion, finely chopped
- 4 cloves Garlic cloves, minced
- 4 cups Low sodium chicken broth
- 2 tablespoons Olive oil
- 1 tablespoon Ground coriander
- 4 pods Cardamom pods
- 2 leaves Bay leaves
- 0.5 teaspoon Cumin powder
- 0.25 teaspoon Black pepper
- 1 tablespoon Lemon juice
- 1 cup Water
- 2 tablespoons Chopped cilantro for garnish
Instructions
1. If using fresh Molokhia leaves, rinse thoroughly removing any stalks, and finely chop. If using frozen Molokhia, thaw and set aside.
2. In a large pot over medium heat, add 1 tablespoon of olive oil. Add finely chopped onion and sauté until translucent, about 5 minutes.
3. Add minced garlic to the pot and sauté until fragrant, about 1 minute.
4. Add chicken broth, water, cardamom pods, and bay leaves to the pot, bring it to a simmer.
5. Lower the heat, add the chicken breast to the pot, and simmer gently for about 15 minutes or until the chicken is fully cooked.
6. Remove the chicken from the broth, shred it using forks, and set aside.
7. Add Molokhia leaves to the broth, stirring well to combine.
8. In a small pan, heat the remaining 1 tablespoon of olive oil over medium heat. Add ground coriander and cumin powder, cooking for a minute or until fragrant.
9. Add the coriander-cumin mixture to the pot with Molokhia, stir well to blend the spices into the stew.
10. Add shredded chicken back into the pot, and season with black pepper. Let it simmer for another 10 minutes to allow flavors to blend.
11. Stir in lemon juice for a fresh touch and adjust the flavor with more lemon if desired.
12. Remove from heat and serve warm, garnished with cilantro. Accompany with rice or bread as a traditional serving suggestion.
Nutrition Facts
Calories |
888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.7 g | 48% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 3093 mg | 134% | |
| Total Carbohydrate | 57.3 g | 21% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 9.8 g | ||
| Protein | 95.3 g | 191% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1331 mg | 102% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 4536 mg | 97% | |
*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.
