Mulukhiyah (Jute Leaf Stew with Chicken and Garlic)
Local name: ملوخية
In short: Finely chopped jute leaves simmered in chicken broth, finished with fried garlic and coriander and a squeeze of lemon, served over rice. It takes about 1 h 20 min in total and makes 5 servings.
- Prep
- 20 min
- Cook
- 1 h
- Total
- 1 h 20 min
- Servings
- 5
- Difficulty
- Medium
- Calories
- 430 kcal
Mulukhiyah is a green, glossy stew made from the minced leaves of the jute plant. In Syrian homes it is cooked in chicken broth and finished with a sizzling mix of crushed garlic and coriander, which gives it its distinctive smell. The texture is silky, a little like okra. It is served over rice with lemon, and many families add a quick vinegar onion on the side.
Instructions
- Put the chicken in a large pot with the onion, cinnamon, cardamom, salt and water. Bring to a boil, skim off the foam, then simmer for 35 to 40 minutes until the chicken is tender and reaches 74°C (165°F).
- Lift out the chicken. Strain the broth and measure out about 1 liter (4 cups), returning it to the pot. Brown the chicken pieces under a hot grill for 5 minutes if you like crisper skin. Cook the rice now, while the stew finishes.
- Bring the broth to a simmer and stir in the thawed jute leaves. Cook uncovered over medium-low heat for 10 to 12 minutes, stirring now and then, until the leaves are dark green and the broth has thickened slightly.
- Heat the oil in a small pan over medium heat. Cook the garlic and half the coriander for 1 minute, stirring, until fragrant and just golden. Do not let the garlic darken.
- Stir the garlic mixture, the remaining coriander and the lemon juice into the stew. Simmer for 3 minutes and taste for salt.
- Serve over the cooked rice with the chicken pieces on top, vinegar onions and lemon wedges.
Tips
- Do not boil the leaves hard or cover the pot, which can turn them bitter and dull the color. Keep to a gentle simmer.
- Frozen minced jute leaves are sold in Middle Eastern stores. Dried leaves also work, soaked in warm water for 20 minutes. Lamb or beef shanks can replace the chicken, with a longer broth time.
Questions and answers
Why is mulukhiyah slimy?
The leaves release a natural gel when cooked, similar to okra. Syrian versions are usually cooked a little thinner and the lemon cuts the texture.
Can I make mulukhiyah ahead?
Yes. It keeps for 3 days in the fridge and freezes well for up to 2 months. Reheat gently and add a splash of broth.
What do you serve with mulukhiyah?
Rice is essential. Add vinegar onions and lemon wedges on the side.
How long does it take to make Mulukhiyah (Jute Leaf Stew with Chicken and Garlic)?
About 1 h 20 min in total: 20 min of preparation and 1 h of cooking.
How many calories are in Mulukhiyah (Jute Leaf Stew with Chicken and Garlic)?
About 430 kcal per serving, with 26 g of protein, 37 g of carbohydrates and 19 g of fat. These values are estimates.
Nutrition per serving
| Calories | 430 kcal |
|---|---|
| Protein | 26 g |
| Carbohydrates | 37 g |
| Fat | 19 g |
| Fiber | 4 g |
| Sugar | 3 g |
| Sodium | 700 mg |
Estimated values, calculated from the ingredients.
