Lebanese Molokhia

Ingredients

• 1 whole chicken whole chicken
• 1 carrot carrot
• 1 onion onion
• mixed spices mixed spices
• cardamom cardamom
• bay leaves bay leaves
• dried molokhia dried molokhia
• 1 tablespoon ghee
• garlic garlic
• a little black pepper
• a little ground cinnamon
• 1 tablespoon dried coriander
• salt salt
• chopped coriander chopped coriander
• 1 boiled onion boiled onion
• 1 grilled onion grilled onion
• a little chopped coriander chopped coriander
• vinegar vinegar
• lemon juice lemon juice
• a little olive oil olive oil

Instructions

1. In a pot, boil the whole chicken with the carrot, onion, mixed spices, cardamom, and bay leaves until the chicken is cooked.
2. In another pot, or in the same pot after straining, place the dried molokhia with enough chicken cooking liquid to cover it.
3. In the pot, add the ghee to the molokhia, then add finely chopped garlic, garlic, dried coriander, black pepper, cinnamon, and salt, and cook the molokhia until done.
4. Leave the molokhia over the heat for approximately half an hour to three-quarters of an hour, until it thickens and is thoroughly cooked.
5. In a frying pan or over the heat, fry finely chopped garlic with finely chopped onion, a little chopped coriander, and a little chili, then set the sauce aside.
6. In the oven, toast the grilled onion or warm the bread, and break up the bread to serve with the molokhia.
7. In the pot, add the pieces of boiled chicken and the boiled onion on top of the molokhia when it is nearly cooked.
8. On a serving platter, serve the molokhia with the sauce made from vinegar, lemon juice, olive oil, and salt, along with toasted bread.
9. On a serving platter, chili may be served on the side or with the sauce, according to preference as mentioned by the chef.