Palestinian-Style Mulukhiyah

Finely chop the mulukhiyah leaves, rinse them in cold water and drain well. Marinate the chicken in lemon juice and 0.5 tbsp salt for 15 minutes, then quickly rinse it off.

Put the chicken in a pot, add the chopped onion and 2 garlic cloves, pour in 2.5 L water and bring to a boil. Skim off the foam, reduce the heat and simmer for about 30 minutes, until the chicken is tender.

Remove the chicken from the broth and transfer it to a baking sheet. Sprinkle with black pepper, allspice, sumac and smoked paprika, and roast at 220°C for about 10 minutes until the skin is golden.

Strain the broth and return it to the pot, add the mulukhiyah and simmer uncovered over low heat for 30 minutes. Skim off the foam occasionally; don't let the mulukhiyah come to a rolling boil.

For the seasoning, finely mince 4 garlic cloves. Heat the vegetable oil in a small skillet, add the garlic and ground coriander and fry for 1–2 minutes, just until golden.

Pour the hot garlic-coriander mixture into the mulukhiyah, stir and simmer for another 10 minutes. Taste and add the remaining salt if needed.

Separately, rinse the rice, add 600 ml water, bring to a boil, add a pinch of salt, cover and cook over the lowest heat for 15–18 minutes; let it stand covered for another 5 minutes. Serve the mulukhiyah with rice, chicken and lemon wedges.