Molokhia (Chicken with Jew’s Mallow)

Place the chicken in a large pot and cover with water. Bring to a boil, add one tablespoon salt, and remove any skim that rises to the top. Boil gently, partially covered, until the chicken is fully cooked and falling off the bone, approximately 1 - 1 1/2 hours (or 15 minutes in a stovetop pressure cooker).

Meanwhile, chop the red onion and place in a bowl. Cover the onions with vinegar and set aside for serving.

When the chicken is cooked, remove from the broth. Strain 6 cups of broth into a bowl; use a fat separator, if desired. Set aside. Save the additional broth just in case.

In a large pot, melt the butter or oil. Add the garlic and coriander and cook until fragrant, approximately 30 seconds. Add the fresh cilantro and fry for 2 minutes.

Add 6 cups of the chicken broth and bring to boil. Add the frozen Mlukhiyya and bring to a simmer for 15 minutes. Taste for salt.

While the sauce is simmering, debone and shred the chicken; cover to keep warm.

To serve: Add a scoop of rice to a bowl. Top with a pile of shredded chicken. Ladle at least 1/2 cup of the sauce (or more) over the chicken. Top with pickled onions.