Authentic Molokhia (Mulukhiya)

Start by heating the 2 tablespoons olive oil in a large pot on medium heat, add in the 1/2 teaspoon peppercorns, 5-6 cardamom pods, 2-3 bay leaves, 1 1/2 teaspoon salt and 1 1/4 teaspoon black pepper.
Stir together for a few minutes until fragrant before adding and searing the 1 medium sized whole chicken on each side for a few minutes until lightly golden.
Add 8-10 cups water and the 1 onion and bring broth to a boil before covering and lowering the heat.
Allow broth to simmer for at least 45 minutes or up to 1-2 hours. You may need to skim off and discard any scum while it is simmering.
Take the chicken out and set aside. Strain the broth to remove the whole spices and onion. Set aside.

Add the strained broth back into the pot filling the pot about a third of the way or using about 4-5 cups broth. It's better to start with less broth and add more as needed to avoid molokhia that is too thin.
If using the 1 cube vegetable stock or bouillon (optional), dissolve in the 1/2 cup of water before adding it to the broth in the pot.
Season mixture with salt and pepper if needed, bring to a boil, then reduce the heat to low and simmer.
Add the 400 grams frozen molokhia (jute mallow) (no need to defrost!) and mix until it has defrosted and completely mixed into the broth, leaving it at a slow simmer.
Taste again and adjust seasoning if necessary.

In a food processor, blend together the 15 garlic cloves, peeled and the 2 teaspoon ground coriander.
In a skillet, heat up the 1 tablespoon ghee or butter and the 1 tablespoon olive oil over medium-low heat.
Add the garlic and coriander mixture to the skillet and sauté for 3-4 minutes until the garlic turns lightly golden and fragrant, stirring frequently to avoid burning.

Pour in the sautéed garlic and coriander over the simmering molokhia.
Scoop up the molokhia and pour it into the sauté pan to get every last bit of garlic and flavour.
Stir together until well incorporated. If you like the consistency, turn off the heat. Otherwise, simmer it to thicken it to your desired consistency.
Lightly fry or broil the chicken pieces in oil and serve alongside the molokhia. Or you can shred the chicken and add it right into the molokhia pot.
Serve hot with Egyptian rice or bread.