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Savory Mulukhiyah Stew

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  • Serves 4
  • Cooks in 60 mins (15m prep + 45m cook)
  • Difficulty: Intermediate
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

Mulukhiyah

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.Heat olive oil in a large pot over medium heat.
  2. 2.Add the chopped onion and minced garlic to the pot and sauté until softened.
  3. 3.Add the chicken pieces to the pot and cook until browned on all sides.
  4. 4.Stir in the chopped mulukhiyah leaves, ground coriander, ground cumin, ground cinnamon, black pepper, and salt.
  5. 5.Pour in the chicken broth and bring to a boil.
  6. 6.Reduce heat to low, cover the pot, and simmer for 30 minutes, stirring occasionally.
  7. 7.Stir in the lemon juice and simmer for an additional 5 minutes.
  8. 8.Serve the mulukhiyah stew hot over cooked rice or with warm flatbread.
  9. 9.Enjoy the rich flavors and comforting goodness!

lightbulb_outline Tips

  • chevron_rightIf you can't find fresh mulukhiyah leaves, you can use frozen ones instead. Just thaw and chop them before adding to the stew.
  • chevron_rightFor a vegetarian version, you can omit the chicken and use vegetable broth instead of chicken broth.
  • chevron_rightFeel free to adjust the spices according to your taste preferences. Add more or less of each spice to suit your palate.
  • chevron_rightLeftovers 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!