Molokhia is a dish that evokes strong feelings - you either love it or hate it. Its distinctive texture is the result of the jute leaves, which become slimy when cooked in enough broth. The secret to great Molokhia lies in the 'tasha' – a mix of garlic and dried coriander fried in ghee or butter, which is poured into the soup at the end. This mixture adds an intense aroma and flavor that elevates the dish to a whole new level.
In a pot over medium-high heat, heat a little oil. Add the chicken pieces and sear them until golden brown on all sides. They don't need to be cooked through.
Add the onion, whole garlic cloves, bay leaf, cardamom, salt, and black pepper. Pour in enough water to cover the chicken. Bring to a boil, then reduce the heat and simmer for 45-60 minutes until the chicken is tender.
Remove the chicken and set it aside. Strain the broth through a fine-mesh sieve into a clean pot.
Add the frozen Molokhia to the hot, filtered chicken broth (no need to defrost). Whisk continuously and cook over low heat until it is completely melted and incorporated into the broth. Be careful not to let the soup boil to maintain its texture. Once the Molokhia is melted, simmer for about 10 minutes.
Shred the chicken from the bone into small pieces and add it back to the soup.
Meanwhile, in a small frying pan, melt the ghee or butter over medium heat. Add the minced garlic and cook until fragrant (about 30 seconds).
Add the ground coriander and stir for another 30 seconds until the garlic turns golden brown and the mixture becomes intensely aromatic. Be careful not to burn it.
Quickly pour the entire 'tasha' mixture into the pot of Molokhia and stir well. This is the traditional and most important step that gives the dish its final flavor.
Serve hot with rice and pieces of chicken. Traditionally, it's served with lemon wedges to add acidity. You can also eat it with pita bread.