Low Sodium Mulukhiyah

Discover the comforting flavors of the Middle East with this Low Sodium Mulukhiyah recipe, a healthier twist on a beloved traditional dish. Featuring tender chicken thighs simmered in a fragrant blend of low-sodium chicken broth, ground cumin, and coriander, this dish highlights the earthy goodness of mulukhiyah leaves. Fresh lemon juice adds a lively citrus zest, complementing the garlic-infused broth. Perfect for anyone aiming to reduce sodium without sacrificing taste, this hearty yet nutrient-packed stew pairs beautifully with steamed rice or warm flatbread for a wholesome meal. Quick to prepare and full of complex, savory flavors, this recipe is a must-try for fans of global comfort foods.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams Mulukhiyah leaves (fresh or frozen)
• 1000 milliliters Low-sodium chicken broth
• 300 grams Boneless skinless chicken thighs
• 1 large Onion, chopped
• 4 cloves Garlic cloves, minced
• 2 tablespoons Lemon juice
• 2 tablespoons Olive oil
• 1 teaspoon Ground coriander
• 1 teaspoon Ground cumin
• 0.5 teaspoon Black pepper
• 2 leaf Bay leaves
• 500 milliliters Water

Directions

Step 1

1. Begin by washing the Mulukhiyah leaves thoroughly if using fresh. If using frozen, thaw them beforehand.

Step 2

2. In a large pot, heat the olive oil over medium heat, then add the chopped onion and sauté until translucent, about 5 minutes.

Step 3

3. Add the minced garlic, ground coriander, and ground cumin to the pot and sauté for another minute until fragrant.

Step 4

4. Incorporate the chicken thighs into the pot, searing them on each side for about 3 to 4 minutes until they are browned.

Step 5

5. Pour in the low-sodium chicken broth and water, then add the bay leaves and bring the mixture to a boil.

Step 6

6. Reduce the heat to low and let it simmer for about 20 minutes, or until the chicken is cooked through and tender.

Step 7

7. Remove the bay leaves and take the chicken out of the pot. Shred the chicken using two forks, then return it to the pot.

Step 8

8. Stir in the Mulukhiyah leaves and simmer for an additional 10 to 15 minutes until the leaves are soft and the flavors have melded together.

Step 9

9. Add the lemon juice and black pepper, adjusting to taste. If necessary, add more lemon juice to enhance the flavor.

Step 10

10. Serve the Mulukhiyah hot, alongside steamed rice or flatbread, garnished with fresh lemon wedges.

Nutrition Facts

Serving size	(2548.3g)

Amount per serving	% Daily Value*
Calories	954.7

Total Fat 51.6g	0%
Saturated Fat 10.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 254.5mg	0%
Sodium 829.4mg	0%
Total Carbohydrate 60.6g	0%
Dietary Fiber 14.6g	0%
Total Sugars 13.9g
Protein 80.4g	0%

Vitamin D 0IU	0%
Calcium 1164.9mg	0%
Iron 25.4mg	0%
Potassium 3203.5mg	0%

*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: 45.2%

Protein: 31.3%

Carbs: 23.6%