Whole30 Mulukhiyah
Discover the comforting and flavorful allure of Whole30 Mulukhiyah, a healthy twist on the traditional Middle Eastern dish that's both hearty and nutritious. This recipe combines tender chicken thighs, rich aromatic spices like coriander and cardamom, and vibrant frozen mulukhiyah leaves for a wholesome, gluten-free, and Whole30-compliant meal. Simmered in a savory chicken broth and finished with a zesty splash of fresh lemon juice, this guilt-free stew is packed with nourishing ingredients and bold flavors. Perfect for cozy weeknight dinners, it’s an easy, one-pot recipe that comes together in just under an hour. Serve it piping hot with a wedge of fresh lemon for a satisfying meal that's as nutritious as it is delicious!
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Recipe Information
Ingredients
- 1.5 pounds Chicken thighs
- 1 large Yellow onion
- 6 whole Garlic cloves
- 1 tablespoon Ground coriander
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 whole Cardamom pods
- 2 whole Bay leaves
- 6 cups Chicken broth or stock
- 1 pound Frozen Mulukhiyah leaves
- 2 tablespoons Lemon juice
- 2 tablespoons Coconut oil
Instructions
Begin by preparing your chicken thighs. Trim any excess fat and set aside.
Finely chop the large yellow onion and set aside.
Peel and mince the garlic cloves.
In a large pot, heat the coconut oil over medium-high heat. Add the onions and sauté until translucent, about 5 minutes.
Add the minced garlic, ground coriander, salt, and black pepper to the onions. Stir and cook for another 2 minutes until fragrant.
Add the chicken thighs to the pot, searing on each side for about 3 minutes until they are lightly browned.
Add cardamom pods and bay leaves into the pot, stirring well to combine.
Pour chicken broth or stock over the chicken, scraping up any bits from the bottom of the pot.
Bring the broth to a boil, then reduce the heat to low and cover. Let simmer for 20 minutes until the chicken is cooked through.
Remove the chicken thighs and set them aside to cool slightly. Shred the chicken using two forks.
Add the frozen mulukhiyah leaves to the pot and bring back to a boil, then reduce to a simmer and cook for another 10 minutes.
Return the shredded chicken to the pot and stir well to combine.
Finish the dish by stirring in the lemon juice and adjusting seasoning to taste.
Remove the cardamom pods and bay leaves before serving.
Serve the mulukhiyah hot, garnished with additional lemon wedges if desired.
Nutrition Facts
Calories |
509 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.7 g | 34% | |
| Saturated Fat | 11.3 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 1954 mg | 85% | |
| Total Carbohydrate | 16.2 g | 6% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 2.8 g | ||
| Protein | 52.8 g | 106% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 286 mg | 22% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1117 mg | 24% | |
*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.
