Nut-Free Mulukhiyah
Savor the rich, earthy flavors of the Middle East with this Nut-Free Mulukhiyah recipe, a hearty and allergy-friendly spin on the traditional classic. Featuring tender shredded chicken simmered in a fragrant chicken broth with garlic, coriander, and freshly chopped or thawed Mulukhiyah leaves, this dish is a flavorful one-pot wonder. Enhanced with zesty lemon juice and served alongside fluffy white rice, Nut-Free Mulukhiyah is both comforting and wholesome, perfect for a family dinner or an adventurous weeknight meal. With no nuts in sight and a quick prep time of just 20 minutes, this recipe is ideal for those looking to enjoy authentic flavors without common allergens. Whether you're a fan of traditional Middle Eastern cuisine or trying it for the first time, this recipe guarantees a nourishing and satisfying dining experience.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Mulukhiyah leaves (fresh or frozen)
- 1 liter Chicken broth
- 500 grams Boneless chicken thighs
- 6 large Garlic cloves
- 3 tablespoons Olive oil
- 3 tablespoons Lemon juice
- 2 teaspoons Ground coriander
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 Cinnamon stick
- 1 Bay leaf
- 300 grams White rice
Instructions
Begin by preparing the chicken. Place the chicken thighs in a large pot and cover with the chicken broth. Add the cinnamon stick and bay leaf. Bring to a boil, then reduce heat and simmer for 20 minutes until the chicken is fully cooked.
Remove the chicken from the broth and let it cool slightly. Once cool enough to handle, shred the chicken into bite-sized pieces and set aside.
While the chicken is cooking, if using fresh Mulukhiyah leaves, wash them thoroughly and chop finely. If using frozen, allow them to thaw.
In a large pan, heat the olive oil over medium heat. Add the garlic cloves, thinly sliced, and sauté until fragrant but not browned.
Add the ground coriander to the garlic and stir for about 30 seconds, then gradually add the Mulukhiyah leaves, stirring constantly. Cook for 5 minutes.
Gradually pour the chicken broth into the pan with the Mulukhiyah, stirring to combine. Add the shredded chicken, lemon juice, salt, and pepper. Simmer on low heat for about 20 minutes, stirring occasionally.
While the Mulukhiyah simmers, prepare the rice. Rinse the rice under cold water until the water runs clear. Cook according to package instructions.
Taste the Mulukhiyah and adjust seasoning with more salt or lemon juice as needed.
Serve the Mulukhiyah hot, with the cooked rice on the side or underneath. Enjoy this comforting dish with a side of lemon wedges for extra tang.
Nutrition Facts
Calories |
1945 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.2 g | 122% | |
| Saturated Fat | 20.7 g | 103% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 433 mg | 144% | |
| Sodium | 5298 mg | 230% | |
| Total Carbohydrate | 142.7 g | 52% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 3.7 g | ||
| Protein | 148.2 g | 296% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1403 mg | 108% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 5034 mg | 107% | |
*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.
