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Fresh Mloukhiyeh Wara2 with Chicken

Prep Time40 minutes
Cook Time50 minutes
Total Time1 hour 30 minutes
Servings: 6

Ingredients

Chicken Broth

  • 500 g chicken breast or thighs
  • 1 onion quartered
  • 4 –5 cardamom pods
  • 1 bay leaf
  • Salt
  • 1 tsp chicken stock powder optional
  • Water to cover

Mloukhiyeh

  • 1.5 kg fresh mloukhiyeh leaves washed well and stems removed
  • 3 tbsp olive oil
  • 4 –5 garlic cloves minced
  • 2 tbsp dried coriander

Instructions

  • Wash the mloukhiyeh leaves thoroughly several times and remove all stems.
  • Brown the chicken using the sauté function in the Instant Pot or in a large pot.
  • Add onion, cardamom, bay leaf, salt, chicken stock powder (if using), and enough water to cover.
  • Pressure cook for 20 minutes.
  • Remove the chicken, strain the broth, and shred the chicken.
  • Heat olive oil in an extra-large pot.
  • Add the garlic and dried coriander and cook until fragrant.
  • Add the fresh mloukhiyeh leaves and continue stirring until they wilt.
  • Pour the strained broth over the leaves.
  • Bring to a boil, then reduce the heat and simmer for 20 minutes.
  • Stir in the shredded chicken.
  • Cook another 10 minutes.
  • Taste and adjust seasoning.
  • Serve hot with vermicelli rice or warm pita bread.

Notes

  • Fresh garlic and cilantro can be used instead of garlic and dried coriander. Simply wilt the leaves in olive oil alone, then fry fresh garlic and cilantro together in olive oil and pour it over the finished mloukhiyeh before adding the chicken.
  • Leftovers taste even better the next day.
  • My favorite way to enjoy mloukhiyeh is with warm pita bread, although it's traditionally served over vermicelli rice.