Mloukhiya 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 mloukhiya 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
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 tbsp of salt and 1 tsp 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