- 1 whole chicken, boiled
- 12 cups water
- 1 (14 oz) bag frozen, minced molokhia leaves (Jews Mallow)
- 1 head of garlic, peeled and smashed
- 1 bunch cilantro, finely chopped (1 cup)
- 2 tablespoons whole coriander seeds, ground finely in spice grinder or 1 tablespoons ground coriander
- 1/2 medium yellow onion, chopped
- 1 tablespoon butter
- 1 red onion, chopped (for serving)
- Apple cider vinegar (for serving)
- Put the chicken in a large pot and cover with about 12 cups of water. Bring to a boil and remove any skim that rises to the top. Boil gently until the chicken is fully cooked, approximately 1.5 hours.
- Meanwhile, chop the red onion and put it in a bowl. Cover the onions with vinegar and sent aside for serving.
- When the chicken is cooked, remove from the broth and debone. Cover it to keep it warm. Strain the broth into a bowl and use a fat separator, if desired.
- In a large pot, melt the butter. Add the garlic and coriander and cook until for a minute. Add the fresh cilantro and fry for 3-4 minutes.
- Add the chicken broth and bring to boil. Add the frozen molokhia and bring to a simmer.
To each serving bowl, add a scoop of rice. Top with a layer of shredded chicken. Ladle the mlukhiyyi over the chicken and top with the marinated onions.