Low Sodium Mulukhiyah
Indulge in the comforting flavors of this Low Sodium Mulukhiyah, a heart-healthy twist on a traditional Middle Eastern favorite. Featuring tender chicken thighs simmered in a fragrant blend of low-sodium chicken broth, coriander, cumin, and garlic, this dish highlights the earthy, aromatic mulukhiyah leaves for an authentic yet wholesome experience. Fresh lemon juice adds a zesty brightness, while olive oil and a medley of spices bring depth and warmth to every bite. Perfectly paired with steamed rice or warm flatbread, this satisfying recipe is a deliciously nourishing meal that's low in sodium without compromising flavor. Ready in just under an hour, it’s an ideal choice for a balanced, flavorful dinner the whole family will love. Keywords: Low Sodium Meals, Healthy Mulukhiyah Recipe, Middle Eastern Comfort Food, Heart-Healthy Recipes, Chicken Mulukhiyah.
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Recipe Information
Ingredients
- 500 grams Mulukhiyah leaves (fresh or frozen)
- 1000 milliliters Low-sodium chicken broth
- 300 grams Boneless skinless chicken thighs
- 1 large Onion, chopped
- 4 cloves Garlic cloves, minced
- 2 tablespoons Lemon juice
- 2 tablespoons Olive oil
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 0.5 teaspoon Black pepper
- 2 leaf Bay leaves
- 500 milliliters Water
Instructions
1. Begin by washing the Mulukhiyah leaves thoroughly if using fresh. If using frozen, thaw them beforehand.
2. In a large pot, heat the olive oil over medium heat, then add the chopped onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic, ground coriander, and ground cumin to the pot and sauté for another minute until fragrant.
4. Incorporate the chicken thighs into the pot, searing them on each side for about 3 to 4 minutes until they are browned.
5. Pour in the low-sodium chicken broth and water, then add the bay leaves and bring the mixture to a boil.
6. Reduce the heat to low and let it simmer for about 20 minutes, or until the chicken is cooked through and tender.
7. Remove the bay leaves and take the chicken out of the pot. Shred the chicken using two forks, then return it to the pot.
8. Stir in the Mulukhiyah leaves and simmer for an additional 10 to 15 minutes until the leaves are soft and the flavors have melded together.
9. Add the lemon juice and black pepper, adjusting to taste. If necessary, add more lemon juice to enhance the flavor.
10. Serve the Mulukhiyah hot, alongside steamed rice or flatbread, garnished with fresh lemon wedges.
Nutrition Facts
Calories |
955 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.6 g | 66% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 254 mg | 85% | |
| Sodium | 829 mg | 36% | |
| Total Carbohydrate | 60.6 g | 22% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 13.9 g | ||
| Protein | 80.4 g | 161% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1165 mg | 90% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 3204 mg | 68% | |
*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.
