1 whole chicken, boiled
12 cups water
1 14 oz bag frozen, minced molokhia leaves (Jews Mallow)
2 entire heads of garlic, peeled and smashed
1 bunch cilantro, finely chopped (1 cup)
2 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.
While the chicken is cooking, 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 1/2 yellow onion and cook until translucent. Add the garlic and coriander and cook for 3-4 minutes. Add the chicken broth and bring to boil. Add molokhia and bring to a simmer. Add the fresh cilantro and cook for the last 10 minutes.
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.