Whole30 Mulukhiyah

Experience a vibrant take on a Middle Eastern classic with this hearty Whole30 Mulukhiyah recipe! Packed with tender chicken thighs, aromatic spices like cardamom and ground coriander, and nutrient-rich mulukhiyah leaves, this dish is a healthy, flavorful option for anyone following the Whole30 lifestyle. Simmered in a rich chicken broth and finished with a bright squeeze of lemon juice, every spoonful is both comforting and refreshing. This one-pot meal strikes the perfect balance between simplicity and bold flavor, making it an ideal choice for a weeknight dinner or a nourishing meal prep staple. Serve it steaming hot with a side of lemon wedges for an irresistible burst of tanginess!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1.5 pounds Chicken thighs
• 1 large Yellow onion
• 6 whole Garlic cloves
• 1 tablespoon Ground coriander
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 3 whole Cardamom pods
• 2 whole Bay leaves
• 6 cups Chicken broth or stock
• 1 pound Frozen Mulukhiyah leaves
• 2 tablespoons Lemon juice
• 2 tablespoons Coconut oil

Directions

Step 1

Begin by preparing your chicken thighs. Trim any excess fat and set aside.

Step 2

Finely chop the large yellow onion and set aside.

Step 3

Peel and mince the garlic cloves.

Step 4

In a large pot, heat the coconut oil over medium-high heat. Add the onions and sauté until translucent, about 5 minutes.

Step 5

Add the minced garlic, ground coriander, salt, and black pepper to the onions. Stir and cook for another 2 minutes until fragrant.

Step 6

Add the chicken thighs to the pot, searing on each side for about 3 minutes until they are lightly browned.

Step 7

Add cardamom pods and bay leaves into the pot, stirring well to combine.

Step 8

Pour chicken broth or stock over the chicken, scraping up any bits from the bottom of the pot.

Step 9

Bring the broth to a boil, then reduce the heat to low and cover. Let simmer for 20 minutes until the chicken is cooked through.

Step 10

Remove the chicken thighs and set them aside to cool slightly. Shred the chicken using two forks.

Step 11

Add the frozen mulukhiyah leaves to the pot and bring back to a boil, then reduce to a simmer and cook for another 10 minutes.

Step 12

Return the shredded chicken to the pot and stir well to combine.

Step 13

Finish the dish by stirring in the lemon juice and adjusting seasoning to taste.

Step 14

Remove the cardamom pods and bay leaves before serving.

Step 15

Serve the mulukhiyah hot, garnished with additional lemon wedges if desired.

Nutrition Facts

Serving size	(2814.9g)

Amount per serving	% Daily Value*
Calories	2050.7

Total Fat 108.4g	0%
Saturated Fat 45.7g	0%
Polyunsaturated Fat 0.5g
Cholesterol 639.6mg	0%
Sodium 8316.1mg	0%
Total Carbohydrate 64.2g	0%
Dietary Fiber 15.5g	0%
Total Sugars 10.3g
Protein 210.2g	0%

Vitamin D 47.6IU	0%
Calcium 1162.9mg	0%
Iron 21.8mg	0%
Potassium 4458.4mg	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: 47.1%

Protein: 40.6%

Carbs: 12.4%