Lebanese Mulukhiyah with Chicken
A traditional Lebanese stew featuring jute mallow leaves cooked with tender chicken in a flavorful broth. This dish is hearty and often served with rice and a lemon-garlic dressing.
An original recipe by Forkin
- Total time
- 2 hr
- Serves
- 4
- Difficulty
- Medium
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
main
- 900 gchicken, cut into pieces
- 450 gjute mallow leaves, fresh or frozen, finely chopped
- 1.5 cupwater
aromatics
- 12 clovegarlic, minced
- 2 tbspcoriander, ground
- 3 tbspolive oil
dressing
- 1 pcslemon, juiced
seasoning
- 1 tspsalt
- 0.5 tspblack pepper, ground
Equipment
large pot · wooden spoon · knife · cutting board
The method
Step by step
- 1
Place the chicken pieces in a large pot, cover with water, and bring to a boil.
About 10 min
Cook’s note: Skim off any foam that rises to the surface for a clearer broth.
- 2
Reduce heat, cover, and simmer the chicken for about 45-60 minutes, or until fully cooked and tender.
About 1 hr
- 3
Remove the chicken from the pot, reserving the cooking liquid (broth). Shred the chicken meat from the bones and set aside.
About 10 min
Cook’s note: You can discard the bones or use them for another broth.
- 4
In a separate large pot, heat the olive oil over medium heat.
About 1 min
- 5
Add the minced garlic and ground coriander to the pot and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
About 2 min
- 6
Add the jute mallow leaves to the pot with the garlic and coriander, stirring constantly for about 5 minutes until the leaves soften.
About 5 min
Cook’s note: If using frozen mulukhiyah, stir until thawed and heated through.
- 7
Pour in the reserved chicken broth and the additional water.
About 1 min
- 8
Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 20-30 minutes, stirring occasionally, until the mulukhiyah is tender and the flavors have melded.
About 30 min
- 9
Stir in the shredded chicken, salt, and black pepper.
About 1 min
- 10
Add the lemon juice just before serving.
About 1 min
Cook’s note: Adjust lemon juice to your taste; it helps cut through the mucilaginous texture of mulukhiyah.
- 11
Serve hot, typically with white rice and additional lemon wedges on the side.
Keep it good
Store leftover mulukhiyah in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat, adding a splash of water or broth if needed to loosen the consistency.
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