Nut-Free Mulukhiyah

Bring a taste of the Middle East to your table with this vibrant and hearty Nut-Free Mulukhiyah, a delicious twist on the traditional dish that's perfect for those with nut allergies. Made with tender mulukhiyah leaves (also known as jute mallow), shredded chicken, and fragrant spices like coriander, cinnamon, and bay leaf, this recipe offers a rich, comforting flavor profile without the need for nuts. The dish comes together with a base of savory chicken broth and a bright pop of lemon juice for a perfectly balanced finish. Served alongside fluffy white rice, this nut-free mulukhiyah is a wholesome, satisfying meal that's both nutritious and gluten-free. Perfect for family dinners or as an introduction to Middle Eastern cuisine, this simple recipe is approachable for beginners yet impressive enough for seasoned cooks.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

While the chicken is cooking, if using fresh Mulukhiyah leaves, wash them thoroughly and chop finely. If using frozen, allow them to thaw.

Step 4

In a large pan, heat the olive oil over medium heat. Add the garlic cloves, thinly sliced, and sauté until fragrant but not browned.

Step 5

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.

Step 6

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.

Step 7

While the Mulukhiyah simmers, prepare the rice. Rinse the rice under cold water until the water runs clear. Cook according to package instructions.

Step 8

Taste the Mulukhiyah and adjust seasoning with more salt or lemon juice as needed.

Step 9

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

Serving size	2451.8 grams (2451.8g)

Amount per serving	% Daily Value*
Calories	1945

Total Fat 95.20g	122%
Saturated Fat 20.70g	103%
Polyunsaturated Fat 4.00g
Cholesterol 433mg	144%
Sodium 5299mg	230%
Total Carbohydrate 142.70g	52%
Dietary Fiber 16.00g	57%
Total Sugars 3.70g
Protein 148.20g	296%

Vitamin D 0IU	0%
Calcium 1403mg	108%
Iron 25mg	136%
Potassium 5034mg	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.

Source of Calories

Fat: 42.4%

Protein: 29.3%

Carbs: 28.3%