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Add the chicken, onions, cardamom, cinnamon, bay leaf salt and water to a stock pot that's just large enough to hold the chicken. The chicken should be completely submerged. Cover and bring to a boil, then remove the lid and skim off any scum that accumulates on the surface. Keep skimming until there's no more foam coming up. Turn the heat down to a simmer, and cook the chicken for 20 minutes.
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To make the Taqliya, combine the garlic, coriander and olive oil and salt and mash together into a paste.
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Prepare the molokhia, by removing the leaves from the stems, and then washing thoroughly to remove the grit that accumulates on the leaves. Use a mezzaluna or chef's knife to mince the leaves. You can also put the leaves in a food processor and pulse.
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When the chicken is done, transfer it to a bowl using tongs and cover the chicken with plastic wrap to keep it from drying out.
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Thoroughly wash the rice and cook it according to the direction on the package, but substitute the chicken stock for the water.
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When the rice 15 minutes away from being done, preheat the oven to 230 C (450 degrees F) spread about 1/3 of the Taqliya on the chicken skin, sprinkle with salt, and then place the chicken on a roasting pan. Bake the chicken for 15 minutes, or until the skin is golden brown.
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Add half the remaining Taqliya to a pot. Fry the mixture until fragrant and browned. Add the 1 1/2 cups of reserved chicken stock along with the minced molokhia. Gently simmer, stirring occasionally until the molokhia is cooked (about 10-15 minutes). If you like your molokhia thinner, add more chicken stock. Season to taste with salt and pepper.
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Add the remaining Taqliya to a small frying pan along with 2 tablespoons of ghee. Fry until the garlic has browned.
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Add the lemon juice to the molokhia and stir it in.
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To serve, put the rice in a large platter. Section the chicken into pieces and place them on top of the rice. Serve the Molokhia in a separate bowl to pour on the rice and chicken.