
Savory Mulukhiyah Stew
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- Serves 4
- Cooks in 60 mins (15m prep + 45m cook)
- Difficulty: Intermediate
- Tastes:
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Estimated nutrition per serving
Mulukhiyah
local_grocery_store Ingredients
restaurant_menu Method
- 1.Heat olive oil in a large pot over medium heat.
- 2.Add the chopped onion and minced garlic to the pot and sauté until softened.
- 3.Add the chicken pieces to the pot and cook until browned on all sides.
- 4.Stir in the chopped mulukhiyah leaves, ground coriander, ground cumin, ground cinnamon, black pepper, and salt.
- 5.Pour in the chicken broth and bring to a boil.
- 6.Reduce heat to low, cover the pot, and simmer for 30 minutes, stirring occasionally.
- 7.Stir in the lemon juice and simmer for an additional 5 minutes.
- 8.Serve the mulukhiyah stew hot over cooked rice or with warm flatbread.
- 9.Enjoy the rich flavors and comforting goodness!
lightbulb_outline Tips
- If you can't find fresh mulukhiyah leaves, you can use frozen ones instead. Just thaw and chop them before adding to the stew.
- For a vegetarian version, you can omit the chicken and use vegetable broth instead of chicken broth.
- Feel free to adjust the spices according to your taste preferences. Add more or less of each spice to suit your palate.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious the next day!