Soy-Free Mulukhiyah
Experience the comforting flavors of the Middle East with this soy-free mulukhiyah recipe, a wholesome and aromatic dish that celebrates hearty ingredients and bold spices. Made with tender chicken thighs simmered in a fragrant blend of ground coriander, cumin, and allspice, this recipe swaps traditional soy sauces for a rich chicken broth base, ensuring a soy-free twist without compromising on authenticity. The star of the dish is the nutrient-packed mulukhiyah leaves, which lend their unique texture and earthy flavor to the stew. A splash of fresh lemon juice brightens the dish, while your choice of fluffy rice or warm flatbread completes the meal. Perfect for family dinners or special occasions, this soy-free version of a beloved classic is approachable yet deeply satisfying, delivering all the comfort of traditional mulukhiyah in just one pot.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 large Onion, finely chopped
- 4 cloves Garlic, minced
- 500 grams Boneless, skinless chicken thighs
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground allspice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 1 liter Chicken broth
- 400 grams Frozen mulukhiyah leaves
- 1 medium Lemon, juiced
- as needed Rice or flatbread, for serving
Instructions
Heat the olive oil over medium heat in a large pot.
Add the chopped onion and sauté until translucent and soft, about 5 minutes.
Stir in the minced garlic and sauté for another 2 minutes until fragrant.
Add the chicken thighs to the pot and brown them on all sides, about 8-10 minutes.
Mix in the ground coriander, ground cumin, ground allspice, salt, black pepper, and paprika, stirring to coat the chicken evenly.
Pour in the chicken broth, ensuring the chicken is fully submerged. Bring to a boil.
Once boiling, reduce heat to simmer, cover the pot, and cook for 20 minutes until the chicken is cooked through.
Stir in the mulukhiyah leaves, cover, and cook for an additional 10 minutes.
Add the lemon juice and stir well. Adjust seasoning with more salt and pepper if needed.
Serve the soy-free mulukhiyah hot over rice or alongside flatbread.
Nutrition Facts
Calories |
1759 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.0 g | 110% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 5360 mg | 233% | |
| Total Carbohydrate | 84.2 g | 31% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 10.5 g | ||
| Protein | 168.1 g | 336% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1075 mg | 83% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 4323 mg | 92% | |
*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.
