Syrian-Style Molokhia with Chicken

Soak the dried molokhia leaves in warm water for 30 minutes with a few drops of lemon juice; once softened, squeeze out well and tear into smaller pieces.

Place the chicken breast in a pot and add just enough water to cover the meat. Add the onion, bay leaf, cardamom, cinnamon and half of the salt. Bring to a boil, skim off the foam, and simmer over very low heat for 35–40 minutes until cooked through.

Remove the chicken and let it rest for 5 minutes, then strain and reserve the broth; shred the meat into strips.

In a heavy-bottomed pot, heat the oil and butter. Add the squeezed molokhia and sauté for 3–4 minutes over medium heat, stirring occasionally.

Add the garlic and ground coriander to the molokhia and warm through for 1–2 minutes, taking care not to let the garlic brown. Pour in enough of the strained chicken broth to cover the leaves, then add the black pepper and remaining salt.

Return the shredded chicken to the pot, cover with a lid and simmer over low heat for 45 minutes, until the leaves are tender and the sauce is smooth.

Remove from the heat, let the dish rest for 5 minutes, and serve hot with the remaining lemon.