Mloukhiyeh with shredded chicken is one of those meals I can always count on—because somehow, every single time, both of my kids will eat it. It’s messy (especially during baby-led weaning), it gets everywhere, and honestly… that’s part of the experience.
There’s something about mloukhiyeh with shredded chicken that always takes me back home. My grandma used to make the most delicious version, and no matter how many times I make it now, it still feels like comfort in a bowl.
Why This Recipe Works
This version of mloukhiyeh with shredded chicken works so well for kids because everything is built into the dish. I’ve always found it interesting that so many Western kids don’t like vegetables.
Growing up, we didn’t have that “I hate broccoli” phase. Vegetables weren’t served as plain sides—they were built into the meal. Dishes like okra stew, spinach stew, and mloukhiyeh were rich, flavorful, and comforting. You weren’t eating vegetables—you were eating something delicious that just happened to include them.
That’s exactly why this recipe works so well for kids today.
In this version, I make one simple change:
👉 I shred the chicken and mix it right into the mloukhiyeh
No picking around pieces. No negotiating. Just easy, flavorful bites.
Ingredients
- Frozen chopped mloukhiyeh
- Chicken
- Garlic
- Onion
- Dry coriander
- 7 spice
- Chicken bouillon
- Tomato
- Olive oil
Step-by-Step Instructions
1. Cook the Chicken
Season the chicken with olive oil, salt, pepper, and 7 spice. Add a little water, cover, and bake until tender. Shred and set aside.
2. Build the Base (Option 1 – My Method)
Heat olive oil in a pot. Add garlic and dry coriander, sauté until fragrant. Add chopped onion and cook until soft.
3. Add the Mloukhiyeh
Add frozen mloukhiyeh directly to the pot. Cover and let it thaw over heat, stirring occasionally.
4. Season + Simmer
Add 7 spice, chicken bouillon, and water gradually. Bring to a boil.
Add a whole tomato and let simmer for about 20 minutes.
5. Finish the Tomato
Remove the tomato and strain it back into the pot for flavor. Discard the skin and pulp.
6. Add Chicken
Add shredded chicken back into the mloukhiyeh and let it heat through.
Alternative Method (Traditional تقلاية)
If you prefer the traditional method:
- Start by sautéing onions only
- Cook the mloukhiyeh as usual
- At the end, fry garlic, fresh cilantro, and olive oil
- Pour it into the hot mloukhiyeh
In our house, we skip this since we don’t love fresh cilantro, but it’s a great option if you do.
Pro Tips
- Add water slowly → prevents watery mloukhiyeh
- The tomato helps reduce sliminess
- Shredded chicken makes it easier for kids
- Frozen mloukhiyeh keeps this simple
- Garlic + dry coriander builds deep flavor
FAQ
Can I use fresh mloukhiyeh?
Yes, just make sure it’s cleaned and finely chopped.
How do I reduce sliminess?
Use the tomato trick and avoid over-stirring.
What do you serve it with?
Vermicelli rice is the classic pairing.
You May Also Like
- Check out my Chicken and Rice for another easy dinner
- Try this Spinach Stew for a similar comfort meal
- Make this Okra Stew if you love vegetable-based dishes
- Don’t forget the perfect side—make this Roz Bi Shi3riyeh (Vermicelli Rice) for the full meal
🎥 Watch How to Make It
Mloukhiyeh with Shredded Chicken
Ingredients
For the Mloukhiyeh
- 2 packages frozen chopped mloukhiyeh
- 1 medium onion finely chopped
- 4 –6 cloves garlic minced
- 2 tablespoons olive oil
- 1 tablespoon dry coriander
- 1 tablespoon 7 spice
- 1 packet chicken bouillon Maggi
- 2 –3 cups water adjust as needed
- 1 whole tomato
For the Chicken
- 500 g chicken breast or thighs
- 2 tablespoons olive oil
- 1 teaspoon 7 spice
- Salt and black pepper to taste
- ¼ –½ cup water
Instructions
Cook the Chicken
- Preheat oven to 180°C (350°F).
- Place chicken in a baking dish and season with olive oil, 7 spice, salt, and pepper. Add water and cover tightly with foil.
- Bake for about 30 minutes, or until fully cooked and tender. Shred the chicken and set aside.
Build the Flavor Base (No تقلاية Method)
- Heat olive oil in a large pot over medium heat.
- Add garlic and dry coriander, sauté until fragrant (about 1 minute).
- Add chopped onion and cook until soft and slightly golden.
Add the Mloukhiyeh
- Add frozen mloukhiyeh directly to the pot.
- Cover and allow it to thaw over medium heat, stirring occasionally.
Season and Add Liquid
- Add 7 spice and chicken bouillon.
- Gradually add 2–3 cups water, stirring to combine.
- ⚠️ Do not add too much water—you want a smooth, slightly loose consistency, not watery.
Simmer with Tomato
- Bring to a boil, then add the whole tomato.
- Reduce heat and simmer for 20 minutes until the tomato softens.
Strain the Tomato
- Remove the tomato and press it through a strainer back into the pot to extract flavor.
- Discard skin and pulp.
Add Chicken
- Add shredded chicken to the mloukhiyeh.
- Let it simmer together for 3–5 minutes until fully combined and heated through.
Serve
- Serve hot with vermicelli rice.
- Top with a squeeze of lemon or serve with vinegar and onions on the side if desired.
Notes
- Add water slowly to control the consistency
- The tomato helps reduce the slimy texture
- Shredded chicken makes it easier for kids to eat
- Frozen mloukhiyeh is convenient and works perfectly
- Garlic + dry coriander builds the base flavor without needing traditional تقلاية
Optional Traditional تقلاية Method
- Sauté onions only at the beginning
- At the end, fry garlic + fresh cilantro in olive oil
- Pour into the hot mloukhiyeh just before serving
