Mulukhiyah
Immerse yourself in the rich, comforting flavors of the Middle East with this traditional Mulukhiyah recipe—a hearty green stew made with tender chicken and the star ingredient, mulukhiyah leaves (jute mallow). Perfectly seasoned with fragrant garlic, ground coriander, and warm spices like cardamom and bay leaf, this dish showcases a delightful blend of earthy and zesty notes. Simmered in a flavorful chicken broth, the mulukhiyah leaves turn silky and vibrant, creating a unique texture that pairs beautifully with steamed rice. Finish with a squeeze of fresh lemon for a tangy burst, and you have a wholesome, aromatic meal perfect for family gatherings or cozy dinners. This widely cherished recipe is as nourishing as it is delicious, making it a must-try for fans of traditional Middle Eastern cuisine.
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Recipe Information
Ingredients
- 500 grams Fresh or frozen mulukhiyah leaves
- 1 kg Chicken pieces (legs, thighs, or a whole chicken cut into pieces)
- 5 cups Chicken stock or water
- 1 large Onion, chopped
- 6 cloves Garlic, minced
- 1 bunch Coriander, chopped
- 2 tablespoons Butter or olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Ground coriander
- 3 Cardamom pods
- 1 Bay leaf
- 2 cups Rice (optional, for serving)
- 1 Lemon wedges (for serving)
Instructions
If using frozen mulukhiyah, allow it to thaw completely before cooking.
In a large pot, heat the butter or olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
Add the minced garlic and ground coriander to the pot and sauté for an additional 2 minutes, until the garlic is fragrant.
Add the chicken pieces to the pot, season with salt and black pepper, and allow them to brown on all sides, about 10 minutes.
Once the chicken is browned, pour in the chicken stock or water. Add the cardamom pods and bay leaf to the pot.
Bring the mixture to a boil, then reduce the heat to low and simmer for about 30 minutes, or until the chicken is fully cooked and tender.
Remove the chicken from the pot and set aside. If desired, shred the chicken into smaller pieces.
Add the mulukhiyah leaves to the pot and stir well to combine with the broth. Allow the leaves to cook for about 10-15 minutes, or until they are soft and wilted.
Return the cooked chicken pieces to the pot and add the chopped coriander. Simmer for an additional 10 minutes to meld the flavors.
Taste and adjust seasoning with more salt and pepper if necessary.
Remove the cardamom pods and bay leaf before serving.
Serve the mulukhiyah hot over cooked rice if desired, with lemon wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
3535 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.6 g | 214% | |
| Saturated Fat | 53.9 g | 270% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 942 mg | 314% | |
| Sodium | 7753 mg | 337% | |
| Total Carbohydrate | 190.6 g | 69% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 11.7 g | ||
| Protein | 320.4 g | 641% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 1471 mg | 113% | |
| Iron | 41.2 mg | 229% | |
| Potassium | 6010 mg | 128% | |
*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.
