Molokhia

Broth

1. Add the water into a Dutch oven, add the cardamom, the 2 chicken stock cubes, bay leaves, chopped tomato, salt and pepper.
2. Add the chicken and onion.
3. Boil over medium to high heat for 15 minutes then cover and simmer over low heat for 1h30.
4. Filter the broth.
5. Adjust the salt to taste.
6. Reserve the broth and chicken separately.
7. In another Dutch oven, melt 2 tablespoons of ghee over medium heat.
8. Add the raw rice and stir for 1 minute.
9. Add 2 ladles of the reserved chicken broth.
10. Add 2 cups (500 ml) of boiling water
11. Add salt and pepper to taste.
12. Bring the rice to a boil over high heat. Then cook over medium heat and uncovered.
13. Once the liquid is no longer visible on the rice, reduce the heat to a very low temperature, cover the pot and cook again for 5 minutes, or until the rice is tender.
14. Set aside, keeping the lid on.

Grilled chicken

1. Preheat the oven to 450 F (220˚C).
2. Place the boiled chicken in an oven dish.
3. In a bowl, combine the tomato paste, lime juice, salt and pepper together and coat the chicken with the resulting mixture.
4. Cook the chicken and brown it for 15 minutes.

Molokhia

1. Defrost the frozen mlokhia, leaving it in its packaging.
2. Using a mortar and pestle, crush the garlic cloves mixed with the coriander seeds until obtaining a puree.
3. In a small nonstick skillet, add the remaining ghee and melt it over low to medium heat.
4. When the ghee is melted, add ¾ of the garlic and cilantro purée.
5. Sauté the mixture until dark golden. Set aside.
6. Add about 5 cups (1,2 liters) of chicken broth into a Dutch oven and bring it to a boil over high heat.
7. Then lower the heat to medium and add the mlokhia and the remaining garlic purée (about ¼ of the original purée).
8. Stir constantly and just before boiling again, reduce the heat completely and simmer over very low heat for 2 minutes. Above all, do not boil the mlokhia.
9. Check the consistency and add more broth if necessary to reach the desired consistency. The soup should be rather thick.
10. Finally add the reserved fried garlic mixture and mix.