Ingredients: Homemade broth
1 whole chicken, halved
1 large onion, quartered
2 celery stalks, halved
1 small carrot, halved
2 smashed garlic cloves
2 bay leaves
1-2 tbsp organic roasted chicken stock paste (optional, but gives tons of flavour. If omitting, you may or may not have to use more salt to taste)
Few sprigs of parsley (not pictured)
1 tbsp kosher sea salt
1 tsp pepper
8 cups water
Garlic- coriander mix:
2 tsp ghee
4 garlic cloves, minced
1 tsp ground coriander
For the soup:
6 cups of the strained homemade broth
2×400 gram pkgs molokhia (frozen chopped jute leaves)
1 tsp homemade Arabic spice
2 1/2 tsp kosher sea salt
1/4 tsp pepper
2 tsp fresh lemon juice
The garlic- coriander mix
For frying the chicken:
2 tbsp ghee
1/2 tsp kosher sea salt
1/4 tsp pepper
1 tsp Arabic spice
Instructions: Make the broth:
1.) In a large pot, add all the broth ingredients and the 8 cups of water. Boil, then lower heat and simmer gently for about 45 min.
2.) Remove chicken halves to a plate and set aside.
3.) Strain the broth into a measuring cup or bowl. You will need 6 cups of this broth to make the soup ( or a little more depending on how thick or thin you want it. It should be in the middle, not too thick but not too thin either.
4.) Make the garlic- coriander mix:
In a small pan, melt the ghee. Add the garlic and coriander. Cook for around 30 seconds or until fragrant. Set aside.
5.) Pour the strained 6 cups of broth back into the pot. Add the frozen packages of molokhia, stirring, on a gentle simmer until they melt. Do not boil the mixture, or the leaves will all sink to the bottom, leaving the soup separated.
6.) Once the molokhia is melted, add the Arabic spice, salt, pepper, lemon juice and the garlic- coriander mix.
7.) Fry the chicken halves:
Season both sides of the chicken with Arabic spice, salt and pepper.
8.) In a cast iron skillet, or regular pan, melt the ghee. Add the chicken halves, skin side down, and cook until a golden brown crust forms, then turn over and do the same to the other side.
9.) Transfer to a plate to cut/shred some for the soup.
10.) To assemble:
In a bowl, add some white rice, ladle a good amount of the soup, and add shredded, cut, or whole pieces of the chicken to your soup.