Mulukhiyah (Jute Leaf Stew with Chicken and Garlic)
Local name: ملوخية
In short: A silky stew of finely chopped jute leaves with chicken, a sizzling garlic and cilantro finish and a squeeze of lemon, served over rice. It takes about 1 h 15 min in total and makes 6 servings.
- Prep
- 20 min
- Cook
- 55 min
- Total
- 1 h 15 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 500 kcal
Mulukhiyah is a deep green, silky stew made from finely chopped jute leaves, and it is a staple of home cooking in Jordan. Chicken simmers with cardamom and onion to make a rich broth, then the leaves go in, finished with a sizzle of crushed garlic and cilantro in hot oil. It is ladled over white rice and brightened at the table with lemon juice or a splash of vinegar.
Instructions
- Put the chicken, onion, cinnamon, bay leaves, cardamom, 1 tsp salt and the water in a large pot. Bring to a boil, skim off the foam, then simmer gently for 30 minutes, until the chicken reaches 74°C (165°F) and the broth tastes rich.
- Lift out the chicken and strain the broth into a clean pot. You need about 1.2 liters (5 cups). Pull the meat from the bones in large pieces, discarding the skin and bones, or leave the pieces whole.
- Bring the broth to a gentle simmer. Stir in the thawed jute leaves and 1/2 tsp salt, then simmer uncovered for 10 minutes, until the leaves are tender and the stew is thick and glossy.
- Heat the oil in a small skillet over medium heat. Add the garlic and coriander and stir for 1 to 2 minutes, until the garlic turns pale gold and smells sweet. Add the cilantro for 30 seconds, until just wilted.
- Scrape the hot garlic mixture into the stew. It will sizzle and perfume the whole pot. Add the chicken and pepper and simmer gently for 5 minutes.
- Stir in the lemon juice, taste and adjust the salt. Serve hot in bowls over rice, with the vinegar and onion mixture and lemon wedges on the side.
Tips
- Dried mulukhiyah works too. Soak 100 g (3.5 oz) in hot water for 20 minutes, squeeze it dry and add it where you would add the frozen leaves.
- Fry the garlic only until pale gold. Dark garlic turns bitter and spoils the whole pot, so lift the pan off the heat a little early.
Questions and answers
What is mulukhiyah?
It is a leafy green, known in English as jute leaves, cooked into a thick, silky stew. The flavor is mild and slightly earthy, and the leaves are sold fresh, frozen or dried.
Why does mulukhiyah feel slippery?
The leaves naturally give a silky, slightly sticky texture, which is part of the dish. Chopping them finely, simmering gently and adding lemon or vinegar at the table keeps it pleasant.
What is served with mulukhiyah?
Rice is the usual partner, with chopped onion in vinegar and lemon wedges on the side. Some families serve the chicken pieces on a separate plate so everyone can add their own.
How long does it take to make Mulukhiyah (Jute Leaf Stew with Chicken and Garlic)?
About 1 h 15 min in total: 20 min of preparation and 55 min of cooking.
How many calories are in Mulukhiyah (Jute Leaf Stew with Chicken and Garlic)?
About 500 kcal per serving, with 28 g of protein, 46 g of carbohydrates and 22 g of fat. These values are estimates.
Nutrition per serving
| Calories | 500 kcal |
|---|---|
| Protein | 28 g |
| Carbohydrates | 46 g |
| Fat | 22 g |
| Fiber | 4 g |
| Sugar | 3 g |
| Sodium | 900 mg |
Estimated values, calculated from the ingredients.
