Chicken with molokhiya leaves

Ingredients: For the chicken & the stock:

75 ml (3 fl oz) extra virgin oil

1 whole chicken, cleaned, washed and dried

2.3 litres (4 pints) boiling water

4 whole cardamom pods

1 whole black dried lemon

2 cinnamon sticks

2 bay leaves

1/2 onion peeled

1 teaspoon salt

For the molokhiya:

900 gr fresh molokhiya leaves (washed , drained and with the stalks removed) or 450 gr (1 lb) dried molokhiya

3 tablespoon vegetable oil

8 garlic cloves, peeled and very finely chopped or ground

2 bunches of fresh coriander, finely chopped

The prepared Chicken Stock

2 teaspoons ground coriander

1/2 teaspoon white pepper

50 ml (2 fl oz) lemon juice

Method:

For the chicken stock:

In a large pan, heat the olive oil. Add the chicken and quickly brown on all sides. This should take about 10 minutes on high heat. Then add the boiling water, cardamom pods, dried lemon, cinnamon and bay leaves, onion and salt. Bring to the boil, then reduce the heat to moderate, cover and allow to simmer for 40 - 50 minutes.

Check the chicken to make sure it's cooked. Strain the stock into a large jug. Take the chicken out of the pot and leave it on a plate to cool.

When chicken is cool cut into chunky pieces, arrange on a tray and cover with foil until required.

To prepare the molokhiya:

Chop the prepared molokhiya leaves carefully to avoid bruising them.

In the large pan you used for making the stock, heat 2 tablespoons of vegetable oil, then add half the garlic and half of the chopped fresh coriander, and stir quickly.

Add the prepared molokhiya leaves and cook the ingredients gently for a couple of minutes.

Add the chicken stock to the molokhiya mixture. Then add the ground coriander, salt and pepper, and allow to simmer for about 20 minutes.

Meanwhile, heat the remaining oil in a small frying pan. Add the remaining garlic and chopped coriander, and stir together. Pour into the molokhiya mixture. Taste and adjust as required, add the lemon juice and switch off the heat.

Serve the molokhiya in bowls with the chicken pieces placed in the centre. Plain boiled rice is the perfect accompaniment with the toasted Lebanese bread and two sauces (your choice of 110 ml lemon juice or vinegar mixed with 1/2 finely chopped onions) on the side. It's a meal fit for an emperor!