Melokheya

• A 3 1/2-pound chicken
• 1 onion, peeled
• 6 cardamom pods (optional)
• Salt and pepper
• 3 14-ounce packages frozen chopped melokheya leaves
• 1520 cloves garlic, or to taste, crushed
• 23 tablespoons coriander seeds, crushed in a mortar, or ground coriander
• 1/4 teaspoon ground chili pepper, or more (optional)
• 3 tablespoons vegetable oil
• Plain rice to serve with (page 338)

1. Put the chicken in a large saucepan with the onion and cardamom pods.
2. Cover with water (about 3 1/2 quarts) and bring to the boil.
3. Remove any scum, season with salt and pepper, and simmer, covered, for 1 hour, or until the meat is very tender.
4. Lift out the chicken, cut it into portions, and keep them warm, covered with a little stock.
5. Discard the onion.
6. You should be left with about 3 quarts stock.
7. Reduce it if necessary by boiling, or add more water.
8. Put the melokheya, still frozen, into the simmering stock (this is according to the packet instructions).
9. Let the ice melt entirely and simmer for another 10 minutes.
10. Stir gently and take off the heat.
11. Do not overcook, as the melokheya leaves could fall to the bottom, and they should stay suspended.
12. Prepare the takleya (the garlic sauce).
13. Fry the garlic with the coriander and ground chili pepper in the oil (in Egypt samna, a clarified butter, is used), stirring well.
14. When the sizzling garlic begins to color, pour it into the simmering soup, stir, and cook a further 12 minutes.
15. Taste and adjust the seasoning.
16. Serve very hot with the rice and the chicken, heated through.
17. Serve with 2 finely chopped mild red or white onions soaked in wine vinegar for 1 hour.
18. For a royal melokheya, put a thin layer of Arab bread, lightly toasted and broken into pieces, at the bottom of the soup plates.
19. Cover with a layer of rice, put a piece of chicken on top, pour melokheya over it all, and sprinkle with chopped onion soaked in vinegar (see preceding variation).
20. You can add 2 or 3 ripe tomatoes, skinned and chopped.
21. For the stock, instead of chicken, use 1 1/2 pounds lamb, beef, or veal, preferably with 1 or 2 marrow bones.
22. If you are using fresh melokheya, strip the leaves from the stalks, wash and drain them.
23. Then chop by hand or in a food processor, add to the stock, and simmer for 510 minutes.
24. If you are using dried melokheya, pulverize in the food processor.
25. Throw a little hot water over the leaves.
26. Let them swell until doubled in bulk, sprinkling with a little more water if necessary.
27. Add to the stock and cook 1520 minutes.

chicken, onion, cardamom pods, salt, melokheya leaves, garlic, coriander seeds, ground chili pepper, vegetable oil, rice

Taken from www.epicurious.com/recipes/food/views/melokheya-373279 (may not work)