Egyptian Chicken Molokhia with Garlic and Coriander Sizzle

What you need

• 900 g (2 lb) bone-in chicken pieces, thighs and drumsticks
• 1.5 l (6 cups) water
• 1 onion, quartered
• 2 leaves bay leaves
• 3 green cardamom pods, lightly crushed
• 6 black peppercorns
• 1 1/2 tsp salt, to taste
• 400 g (14 oz) minced molokhia, frozen, or finely chopped fresh leaves
• 3 tbsp ghee
• 8 cloves garlic, minced
• 2 tsp ground coriander
• 2 tbsp fresh cilantro, finely chopped
• 1 tbsp lime juice
• 4 pieces pita bread, to serve

Method

Restated from the original video

1. 1

   Put the chicken, water, onion, bay leaves, cardamom, peppercorns and salt in a large pot. Bring to a boil and skim off the foam.

2. 2

   Lower the heat and simmer, partly covered, for 40 min. The chicken should reach 74 °C (165 °F) at the thickest part and the broth should taste rich.

3. 3

   Lift out the chicken. Strain the broth into a clean pot and discard the solids.

4. 4

   Pull the meat off the bones in large pieces. Keep it warm in a little of the broth.

5. 5

   Bring the broth back to a gentle simmer. Add the molokhia, stir, and heat for 5 min without letting it boil hard, which dulls the color and makes it stringy.

6. 6

   Melt the ghee in a small pan over medium heat. Add the garlic and cook, stirring, until golden, 1-2 min.

7. 7

   Add the ground coriander and cilantro and stir for 20 seconds.

8. 8

   Tip the sizzling garlic mixture into the pot and stir. The soup should hiss and smell strongly of garlic.

9. 9

   Stir in the lime juice and adjust the salt. Simmer 2 min.

10. 10

    Ladle the soup into bowls and top with the chicken. Serve with the pita.

Imported from sourandsweets.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.