Molokhia with chicken

Method

Bring the chicken stock to a boil with the chicken thighs, quartered onion, and half the garlic; simmer for 30 minutes until the chicken is cooked through, then remove the chicken, shred the meat, and strain the stock. Heat olive oil in a large pot and sauté the remaining minced garlic with coriander seeds and chilli flakes for 1 minute until fragrant. Add the chopped molokhia leaves to the pot and stir continuously for 2-3 minutes as they release their juices and thicken. Pour in the strained chicken stock slowly whilst stirring to create a smooth, porridge-like consistency, then add the shredded chicken meat back to the pot. Season with salt and pepper, and simmer for 5 minutes to allow the flavours to meld. Serve the molokhia hot in bowls, traditionally accompanied by plain white rice and a squeeze of fresh lemon.