Tender chicken simmered with bay leaves and aromatic dry limes forms the deeply flavored base for this traditional Malukhiyeh. The jute leaves, whether sourced fresh or dry, are cooked down with a generous amount of garlic, coriander, and a subtle touch of heat until they reach their signature silky, stew-like consistency.

Bringing together earthy greens and succulent shredded chicken, this meal leans on simple, honest pantry staples like olive oil, butter, and a hint of flour to create a balanced, home-style texture. The infusion of dry coriander and garlic during the final stages creates a distinct, savory depth that lingers through every bite.

The standard way to serve this dish is alongside a pile of fluffy vermicelli rice, which provides a neutral, buttery contrast to the herbaceous stew. It is a hearty, foundational recipe that relies on patient simmering to allow the broth to properly integrate with the leaves, making it a reliable choice for a slow-paced weekend dinner at home.

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While Malukhiyeh is a rich, nourishing centerpiece perfect for family gatherings, balancing a meal often calls for contrasting flavors and textures. If you have any leftover greens or broth from this dish, you might enjoy experimenting with plant-based proteins, or perhaps transition to a lighter note by preparing some delicate berry-filled pastries for dessert. For those managing busy schedules or looking for quick snacks to keep energy levels steady throughout the day, these wholesome nutrient-dense bites are a practical addition to your weekly meal prep repertoire.

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Key Ingredients

Malukhiyeh leaves: These leafy greens form the essential base and characteristic texture of the dish.
Chicken breast: Bone-in chicken is simmered to create a rich, savory stock for the stew.
Coriander: Both fresh and dried coriander provide the signature herbal aroma and depth.
Garlic: Sautéed with onions, these crushed cloves provide a pungent, savory backbone to the leaves.
Dried limes: These infuse the chicken stock with a distinct, tangy citrus note.
Onions: Finely diced brown onions are sautéed to create a sweet, aromatic flavor base.
Bay leaves: Added during the simmering process to provide a subtle, earthy depth to the chicken broth.

More Ideas: 10 Unique Middle Eastern & Mediterranean Recipes to Try at Home

Flavorful Sides and Sweet Finishes

If you appreciate the savory complexity found in slow-cooked stews, try the crispy air-fried tofu for a quick protein addition.
The earthy profile of Malukhiyeh finds a sophisticated partner in the savory miso-braised leeks, which echo similar umami notes.
Round out your menu with these fragrant floral mini loaves, offering a light, aromatic conclusion to a hearty meal.

Malukhiyeh

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Ingredients

1 bag of your choice of Malukhiyeh, either freshly frozen or dry For freshly frozen the method is not the same as dry so please refer to my highlight.1 single bunch of coriander (inc stems)2 peices chicken breast on bone @marble_meats2 chicken stock cubes2 bay leaf and 3 dry lime balls for chicken stock .Olive oil, butter , 2 tbsp flour1 tbsp @chilli.bang.sauces4 garlic cloves crushed2 tbsp dry coriander1 tbs salt 1 tsp black pepper or Arab baharat .2 finely diced brown onions

Method

1. Get your chicken stock ready by searing off chicken in some oil on all sides few mins.2. In a new pot add some butter and cook few mins then add the flour and the chicken and lime balls and bay leaves and cover with water and bring to a boil, then lower heat and simmer about 45mins.3. Add 2 chicken stock cubes.4. Wash and prep the leaves folllwong my highlight, depending if your using fresh or dry.5. Heat a large pan and add butter or oil and cook off onion, garlic and coriander.6. Add leaves and mix well, add @chilli.bang.sauces and also add the dry coriander.7. Add as much chicken stock as you need to make it as watery as you like it. (Refer to my highlight pls ). You may like it more watery than others .8. Simmer about 1 hour for fresh leaves, 2 hours for dry leaves – covered on a low heat.9. Add shredded chicken and mix together.10. Serve with vermicelli rice.

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