Molokhia

Method

1. Put the chicken, water, halved onion, bay leaf, lightly crushed cardamom pods and half the salt in a 20 cm pot and bring to the boil on high heat. Skim off the grey foam that rises, then turn down to medium-low heat, set the lid ajar and simmer for 30 min. The chicken is done when the juices run clear when you pierce it.

   Add in this stepBone-in, skin-on chicken thighs 500 gWater 1,000 mlOnion 1Bay leaf 1Green cardamom pods 3Salt ½ tsp

   high heat→medium-low heat

2. Lift out the chicken and pat it dry. Strain the broth, discard the onion and spices, and pour the broth back into the pot. Melt a little of the ghee in a 24 cm frying pan on medium-high heat and brown the chicken, skin side first, for 7 min, turning once, until golden. Set it aside on a plate.

   Add in this stepGhee or butter ½ tbsp

   medium-high heat

3. Heat the strained broth on medium heat until steaming, then add the frozen block of molokhia and the rest of the salt. Whisk as the block melts and heat for 6 min. Do not let it boil hard: the leaves would sink and separate from the broth. Keep it at a gentle shiver with small bubbles at the edge, uncovered.

   Add in this stepFrozen minced molokhia (jute leaves), not thawed 400 gSalt ½ tsp

   medium heat

4. Make the ta'leya. Finely chop the garlic. Heat the remaining ghee in a small pan on medium-low heat and fry the garlic for 2 min until pale gold, then add the ground coriander and stir for just 10 seconds until fragrant. Browned garlic tastes bitter, so move on as soon as it starts to colour.

   Add in this stepGarlic cloves 5Ground coriander 1 tspGhee or butter 1 tbsp

   medium-low heat

5. Pour the sizzling ta'leya into the molokhia all at once, stir straight away and turn off the heat. Stand back and pour at arm's length, as the hot fat can spit. Taste and season with pepper and a little more salt if needed. It should flow off a spoon in a thick, silky ribbon.

   Add in this stepBlack pepper to taste

6. Ladle the molokhia into bowls and serve with the browned chicken. In Egypt it is eaten with rice or flatbread (aish baladi): spoon it over the rice, or scoop it up with torn bread.