2 frozen packets (1 lb. each) mulukhiya
1 onion, cut in half
½ tsp. salt bay leaf
4–5 cardamom grains
6 large boneless chicken breasts
olive oil
15–20 garlic cloves, crushed
1 Tbsp. dried coriander
1 Tbsp. lemon juice
Place the frozen packets of mulukhiya into a pot of boiling water. Stir until completely thawed. In a separate pot, boil the onion, salt, and bay leaf; toss in cardamom tied in a muslin bag; then add chicken and cook until tender. Remove chicken, cut into small strips, and fry in olive oil. Throw out the bagged cardamom, as it has done its job. Mash the onion and throw it back into the soup, bringing it to a fast boil. Add the now-thawed mulukhiya and simmer for about 5 minutes. Do not overcook, as this will make all the leaves sink to the bottom of the pot; it is essential that they remain floating at or near the top. Mix together the crushed garlic and the dried coriander and fry it in olive oil until it is golden brown. Add to the boiling mulukhiya and simmer for 2 minutes. Stir in lemon juice. Serve in bowls while piping hot.
Makes 4 normal sized servings of approximately 218 calories per cup.