Chicken Mulukhiya Recipe | MAGGI® Arabia

Chicken Mulukhiya

Many Middle Eastern cooks are graded on their ability to make mulukhiya. The key is to make sure not to overcook; otherwise, the leaves sink to the bottom and the soup becomes too heavy.

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Ingredients

  • 3 medium onions or 450 g
  • 2 tablespoons olive oil
  • 5 garlic cloves, crushed
  • 1 cup coriander leaves or 75 g, chopped
  • 3 cups or 750 ml water
  • 3 cubes MAGGI® Chicken Bouillon Less Salt
  • ¼ cup lemon juice or 60 ml
  • 500g chicken breasts, skinned and cut into cubes
  • 1 cinnamon stick
  • 500 g mulukhiya, frozen and thawed

How to Prepare

  1. Bake the onions in a 200°C preheated oven for 45 mins or until onions are baked, remove from oven, peel and chop.
  2. Warm olive oil in a large pan, add garlic, coriander and cook over medium heat for 2-3 mins.
  3. Add water, MAGGI® Chicken Bouillon Less Salt cubes, and lemon juice. Add baked onions, bring to boil, cover and simmer on low heat for 10 mins.
  4. Use a stick blender or kitchen mixer and puree the stock until smooth. Add chicken cubes, cinnamon stick and mulukhiya. Simmer for 15-20 mins or until chicken becomes tender.
  5. Serve with toasted bread and cooked rice. Serving Tip: Serve chopped onion in lemon and vinegar on the side as dressing.

Nutritional Info

Energy : 323.00 Kcal
Protein : 37.00 g
Carbohydrate : 25.00 g
Fats : 9.50 g

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