1 whole chicken
Light handful of cardamom pods
2 cinnamon sticks
2 bay leaves
1 teaspoon salt
1 small onion in quarters
1 tablespoon whole peppercorns
500g frozen whole leafed (not chopped) or clean dried, molokhiyeh whole leaves
1 cup chicken stock
5 cloves garlic
1 hand size bunch coriander chopped
1. Boil the chicken in approximately 4 cups of water with cardamom, cinnamon stick, salt, bay leave, onion chunks and salt. When this is finished, remove chicken from stock and set aside to cool down, deboning the chicken into pieces and put aside.
2. In a strainer, pour the stock mixture and discard the spices. Keep the stock in a bowl. Place the molokhiyeh leaves a pot and add the chicken stock with garlic cloves; allowing to simmer for 25 minutes, getting it completely covered in the stock.
3. After this is simmered and blended well with the stock, mix in deboned chicken pieces and let it simmer for another 10 minutes.
4. Lastly, mix in coriander. Season to your taste- some add more garlic, fresh lemon juice, and salt.
5. Serve with rice.