Paleo Mulukhiyah

Discover the deliciously wholesome world of Paleo Mulukhiyah, a health-conscious spin on the traditional Middle Eastern favorite. This vibrant stew features tender chicken thighs simmered in an aromatic blend of spices—coriander, cumin, and allspice—before being enriched with nutrient-packed mulukhiyah (jute mallow) leaves. With a zesty hit of fresh lemon juice and the earthy freshness of chopped cilantro, this gluten-free and dairy-free recipe is bursting with flavor. Perfectly paired with cauliflower rice or a crisp green salad, this Paleo-friendly dish transforms comfort food into a nutritious delight. Ready in just over an hour, it’s the ideal recipe for a cozy yet healthy meal.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 4

Ingredients

• 500 grams Chicken thighs, skinless and boneless
• 2 tablespoons Olive oil
• 1 large Onion, finely chopped
• 4 large Garlic cloves, minced
• 1 teaspoon Ground coriander
• 1 teaspoon Ground cumin
• 0.5 teaspoon Ground allspice
• 1 liter Chicken broth
• 250 grams Mulukhiyah (jute mallow) leaves, dried or frozen
• 1 tablespoon Lemon juice
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh cilantro, chopped

Directions

Step 1

In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

Step 2

Add the minced garlic and cook for an additional 1 minute, until fragrant.

Step 3

Stir in the ground coriander, cumin, and allspice, and cook for another minute to toast the spices.

Step 4

Increase the heat to medium-high and add the chicken thighs to the pot. Sear the pieces until they are lightly browned on all sides, about 5 minutes.

Step 5

Pour the chicken broth into the pot, bringing the mixture to a boil. Reduce the heat to low, cover, and simmer for 25 minutes.

Step 6

If using dried mulukhiyah, rinse the leaves under cold water to remove any dust, then soak them briefly in warm water to rehydrate. If using frozen mulukhiyah, there's no need to defrost.

Step 7

Add the mulukhiyah leaves to the pot, stirring well to combine. Continue to simmer gently for 20 minutes, or until the chicken is fully cooked and tender, and the mulukhiyah is thoroughly softened.

Step 8

Stir in the lemon juice, salt, and black pepper, adjusting seasoning to taste.

Step 9

Sprinkle chopped fresh cilantro over the top before serving.

Step 10

Serve hot, typically alongside cauliflower rice or a simple green salad to keep the dish Paleo-friendly.

Nutrition Facts

Serving size	(1991.4g)

Amount per serving	% Daily Value*
Calories	1574.6

Total Fat 84.9g	0%
Saturated Fat 19.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 545mg	0%
Sodium 5254.1mg	0%
Total Carbohydrate 45.6g	0%
Dietary Fiber 10.0g	0%
Total Sugars 10.3g
Protein 158.9g	0%

Vitamin D 5IU	0%
Calcium 751.1mg	0%
Iron 20.5mg	0%
Potassium 3591.2mg	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: 48.3%

Protein: 40.2%

Carbs: 11.5%