Molokhia with chicken

Ingredients

• 1 kg chicken pieces, bone in (halal)
• 1.8 l water
• 1 small onion, halved
• 3 cardamom pods
• 1½ tsp salt
• 400 g frozen minced molokhia
• 8 garlic cloves
• 1 tbsp ground coriander
• 2 tbsp ghee

Allergens (inferred from ingredient names): milk

Nutrition per serving (modelled estimate, not measured): kcal 330, protein 30, fat 20, carbs 6, fiber 3, sugar 1, sodiumMg 560

Steps

1. Put the chicken, water, onion, cardamom and salt in the pot. Bring to the boil, skimming the foam.
2. Lower to a simmer, lid ajar, until the thickest piece reads 74 °C at the bone (40 to 70 minutes).
3. Lift the chicken out and keep it warm. Keep 1.5 litres of stock in the pot.
4. Add the molokhia to the stock and heat just below the boil, stirring gently, until the leaves disperse (5 to 9 minutes). Never let it boil hard.
5. Crush the garlic coarsely.
6. Heat the ghee in a small pan.
7. Fry the garlic and coriander in the ghee until golden and fragrant, 30 to 90 seconds.
8. Pour the sizzling taqliya into the molokhia. It will spit; stir once.
9. Taste; add salt if needed.
10. Keep hot, at or above 60 °C, until serving.
11. Keep the chicken pieces hot, at or above 60 °C, until serving.
12. Serve with the chicken and rice with vermicelli.