Mulukhiya Recipe: Jute Mallow Stew with Chicken, Garlic and Coriander

• 200 g dried mulukhiya leaves
• 1 kg bone-in chicken pieces or a whole chicken
• 1 onion, 2 bay leaves, 4 cardamom pods and 1 cinnamon stick for the broth
• 1 whole head of garlic (8 to 10 cloves), crushed
• 1 bunch fresh coriander, chopped, plus 1 tbsp ground coriander
• 2 tbsp ghee or olive oil
• Juice of 1 lemon and salt to taste

Preparation Steps

1. 1Simmer the chicken in about 1.5 litres of water with the onion, bay leaves, cardamom, cinnamon stick and salt for 30 minutes until tender, then shred the meat into bite-sized pieces and strain the broth.
2. 2Soak the dried mulukhiya leaves in lukewarm water for 10 minutes, rinse away any grit and squeeze them firmly between your palms until dry.
3. 3Melt 1 tbsp ghee in a wide pot, sauté half the crushed garlic with the squeezed mulukhiya leaves for a few minutes, then ladle in the hot chicken stock with half the lemon juice and simmer uncovered for 10 minutes.
4. 4Fold the shredded chicken into the pot; in a small frying pan, sizzle the remaining garlic with the ground and fresh coriander in 1 tbsp ghee for 5 minutes until golden and fragrant, pour over the mulukhiya and serve with rice and lemon wedges.