Molokhia leaves cooked in a garlicky spicy chicken broth with cilantro
Make the chicken broth in advance by flash frying the chicken in a drizzle of regular olive oil on high heat for around 5 minutes until golden.
Once done remove the chicken flesh off the bone and set aside. Strain the liquid with a fine sieve to achieve a clear broth.
Prepare the molokhia leaves by sorting through them removing any flowering heads or anything irregular. Blanche in hot water with a roughly chopped lemon for a few minutes and drain.
Finely chop the green chillis and the cilantro (fresh coriander). Add to the pot along with the dried coriander powder
Sauté everything for a few minutes before adding the fried molokhia. Sauté everything for another 5-10 minutes
Add enough chicken broth to cover and the juice of 1 whole lemon. Simmer on low heat for another half an hour then add 1 tablespoon of salt and 1 teaspoon of pepper
After 10 minutes, add the juice of 2 lemons, taste the sauce and adjust as necessary. Turn the heat off after 5 more minutes