Mulukhiyah

Dive into the heart of Middle Eastern comfort food with this flavorful Mulukhiyah recipe, a beloved dish known for its aromatic blend of tender chicken and the unique texture of mulukhiyah leaves. Simmered in a rich, spiced broth infused with garlic, coriander, and cardamom, this dish delivers layers of bold, savory flavors. Served over fluffy rice with a squeeze of fresh lemon, Mulukhiyah is both wholesome and satisfying—a perfect choice for family dinners or gatherings. Whether you use fresh or frozen mulukhiyah leaves, this traditional recipe is easy to follow and brings the authentic taste of the Levant right to your table.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:80 mins

Total Time:100 mins

Servings: 6

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)

Directions

Step 1

If using frozen mulukhiyah, allow it to thaw completely before cooking.

Step 2

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.

Step 3

Add the minced garlic and ground coriander to the pot and sauté for an additional 2 minutes, until the garlic is fragrant.

Step 4

Add the chicken pieces to the pot, season with salt and black pepper, and allow them to brown on all sides, about 10 minutes.

Step 5

Once the chicken is browned, pour in the chicken stock or water. Add the cardamom pods and bay leaf to the pot.

Step 6

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.

Step 7

Remove the chicken from the pot and set aside. If desired, shred the chicken into smaller pieces.

Step 8

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.

Step 9

Return the cooked chicken pieces to the pot and add the chopped coriander. Simmer for an additional 10 minutes to meld the flavors.

Step 10

Taste and adjust seasoning with more salt and pepper if necessary.

Step 11

Remove the cardamom pods and bay leaf before serving.

Step 12

Serve the mulukhiyah hot over cooked rice if desired, with lemon wedges on the side for squeezing over the top.

Nutrition Facts

Serving size	3413.5 grams (3413.5g)

Amount per serving	% Daily Value*
Calories	3535

Total Fat 166.60g	214%
Saturated Fat 53.90g	270%
Polyunsaturated Fat NaNg
Cholesterol 942mg	314%
Sodium 7753mg	337%
Total Carbohydrate 190.60g	69%
Dietary Fiber 20.40g	73%
Total Sugars 11.70g
Protein 320.40g	641%

Vitamin D 64IU	320%
Calcium 1471mg	113%
Iron 41mg	229%
Potassium 6010mg	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.

Source of Calories

Fat: 42.3%

Protein: 36.2%

Carbs: 21.5%