Paleo Mulukhiyah
Dive into the world of Middle Eastern cuisine with this Paleo Mulukhiyah, a wholesome, grain-free adaptation of the traditional jute mallow stew. Packed with tender chicken thighs simmered in aromatic spices like coriander, cumin, and allspice, this dish is brimming with bold, earthy flavors. The star ingredient, mulukhiyah leaves, adds a distinctive texture and nutrient-rich profile, making this recipe both comforting and nourishing. Finished with a splash of bright lemon juice and a sprinkle of fresh cilantro, it's perfect for those embracing a paleo lifestyle. Serve it alongside cauliflower rice or a crisp green salad for a balanced and satisfying meal that stays true to dietary goals without compromising on taste. Paleo, hearty, and steeped in tradition—this recipe redefines healthy eating with an irresistible twist!
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Recipe Information
Ingredients
- 500 grams Chicken thighs, skinless and boneless
- 2 tablespoons Olive oil
- 1 large Onion, finely chopped
- 4 large Garlic cloves, minced
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground allspice
- 1 liter Chicken broth
- 250 grams Mulukhiyah (jute mallow) leaves, dried or frozen
- 1 tablespoon Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped
Instructions
In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
Add the minced garlic and cook for an additional 1 minute, until fragrant.
Stir in the ground coriander, cumin, and allspice, and cook for another minute to toast the spices.
Increase the heat to medium-high and add the chicken thighs to the pot. Sear the pieces until they are lightly browned on all sides, about 5 minutes.
Pour the chicken broth into the pot, bringing the mixture to a boil. Reduce the heat to low, cover, and simmer for 25 minutes.
If using dried mulukhiyah, rinse the leaves under cold water to remove any dust, then soak them briefly in warm water to rehydrate. If using frozen mulukhiyah, there's no need to defrost.
Add the mulukhiyah leaves to the pot, stirring well to combine. Continue to simmer gently for 20 minutes, or until the chicken is fully cooked and tender, and the mulukhiyah is thoroughly softened.
Stir in the lemon juice, salt, and black pepper, adjusting seasoning to taste.
Sprinkle chopped fresh cilantro over the top before serving.
Serve hot, typically alongside cauliflower rice or a simple green salad to keep the dish Paleo-friendly.
Nutrition Facts
Calories |
1575 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.9 g | 109% | |
| Saturated Fat | 19.7 g | 98% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 545 mg | 182% | |
| Sodium | 5254 mg | 228% | |
| Total Carbohydrate | 45.6 g | 17% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 10.3 g | ||
| Protein | 158.9 g | 318% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 751 mg | 58% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 3591 mg | 76% | |
*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.
