Mulukhiyah

Ingredients

• 1 whole chicken, cut into 4 pieces (or 4 bone-in thighs)
• 1 onion, halved
• 2 bay leaves
• 8 cups water
• 1 lb (450g) frozen chopped molokhia (jute mallow) leaves, or finely minced fresh leaves
• 6 cloves garlic, minced
• 2 tbsp ghee or butter
• 2 tbsp ground coriander
• 1 fresh chili, minced (optional)
• Salt to taste
• 2 cups cooked white rice, to serve
• 1 lemon, cut into wedges

Before you cook

• Mince the garlic.
• If using fresh molokhia, strip the leaves from the stems and chop them very finely.
• Thaw the frozen molokhia if using.

Steps

1. Put the chicken, halved onion, bay leaves and water in a large pot.
2. Bring to a boil, then skim off any foam.
3. Lower the heat and simmer, covered, for 40 minutes until the chicken is cooked through.
4. Lift out the chicken, strip the meat from the bones, and shred it.
5. Strain the stock and return 6 cups of it to the pot.
6. Bring the stock back to a boil and stir in the molokhia leaves.
7. Simmer the molokhia for 10 minutes, stirring occasionally.
8. In a small pan, melt the ghee over medium-high heat.
9. Add the minced garlic and chili and fry for 30 seconds until fragrant but not browned.
10. Stir in the ground coriander and fry for 10 more seconds.
11. Scrape this garlic-coriander mixture into the simmering molokhia.
12. Stir in the shredded chicken and simmer for 2 more minutes.
13. Season with salt to taste.
14. Spoon the rice into bowls, ladle the mulukhiyah over it, and serve with lemon wedges.