Mloukhieh is a leafy green used in Lebanese and Egyptian cuisine. If you can’t find mloukhieh, substitute your favorite leafy green in this fragrant chicken stew. Serve with brown rice, or toasted whole grain bread, and a bright garnish of quick-pickled onions.
2 tablespoons olive oil
5 garlic cloves, minced
2 tablespoons finely chopped cilantro
1 pound cooked boneless, skinless chicken breast, shredded with a fork into small pieces
14 oz frozen chopped leafy greens, such as mloukhieh or spinach
1 teaspoon dried coriander
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1 liter (about 34 ounces) low-sodium chicken broth
For the onion garnish:
1 cup of lemon juice
2 tablespoons white vinegar
1 onion
For serving:
2 cups cooked rice, preferably brown rice
1 lemon, quartered
Optional: Slices of toasted whole grain bread
Recipe and photo courtesy Al Wadi Al Akhdar
CherishLife says: Great lunch option, though I must admit that after a few days I stopped using the pickled onion. To save time, I cooked my organic brown rice in the instant pot.
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