Egyptian Molokhia

Place the chicken, water, onion, bay leaves, cardamom, 1 teaspoon salt and black pepper in a large pot. Bring to a boil, skim the foam, then cover and simmer over medium-low heat for 40 to 45 minutes until the chicken is cooked through.

Transfer the chicken to a tray and strain the broth. Measure 5 1/4 cups of broth into a clean pot, reserving any extra for another use.

Bring the broth to a gentle simmer over medium-low heat. Whisk in the thawed molokhia a little at a time until smooth, then stir in the chopped cilantro.

Cook gently for 8 to 10 minutes, stirring often. Do not let the soup boil vigorously; it should become velvety while the leaves remain suspended.

Meanwhile, melt the ghee in a small skillet over medium heat. Add the garlic and cook for 30 to 45 seconds until pale golden and aromatic.

Stir the ground coriander into the garlic and cook for another 30 seconds. Immediately pour the sizzling tasha into the molokhia and stir well.

Return the chicken pieces to the soup for 5 minutes to warm through. Stir in the lemon juice, taste and add the remaining salt as needed.

Ladle the molokhia over rice, add a piece of chicken to each serving and offer lemon wedges alongside.