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.


  • 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

We would love to hear your comments

About cookies on this site

Our site uses cookies and other technologies so that we, and our partners, can remember you and understand how you use our site. Further use of this site will be considered consent. For more information, visit our Privacy Policy.

I have read and understood the Nestlé Privacy Notice. Do not show this message again.