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1
Put the chicken in a large saucepan with the onion and cardamom pods.
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2
Cover with water (about 3 1/2 quarts) and bring to the boil.
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3
Remove any scum, season with salt and pepper, and simmer, covered, for 1 hour, or until the meat is very tender.
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4
Lift out the chicken, cut it into portions, and keep them warm, covered with a little stock.
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5
Discard the onion.
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6
You should be left with about 3 quarts stock.
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7
Reduce it if necessary by boiling, or add more water.
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8
Put the melokheya, still frozen, into the simmering stock (this is according to the packet instructions).
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9
Let the ice melt entirely and simmer for another 10 minutes.
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10
Stir gently and take off the heat.
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11
Do not overcook, as the melokheya leaves could fall to the bottom, and they should stay suspended.
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12
Prepare the takleya (the garlic sauce).
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13
Fry the garlic with the coriander and ground chili pepper in the oil (in Egypt samna, a clarified butter, is used), stirring well.
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14
When the sizzling garlic begins to color, pour it into the simmering soup, stir, and cook a further 12 minutes.
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15
Taste and adjust the seasoning.
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16
Serve very hot with the rice and the chicken, heated through.
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17
Serve with 2 finely chopped mild red or white onions soaked in wine vinegar for 1 hour.
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18
For a royal melokheya, put a thin layer of Arab bread, lightly toasted and broken into pieces, at the bottom of the soup plates.
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19
Cover with a layer of rice, put a piece of chicken on top, pour melokheya over it all, and sprinkle with chopped onion soaked in vinegar (see preceding variation).
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20
You can add 2 or 3 ripe tomatoes, skinned and chopped.
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21
For the stock, instead of chicken, use 1 1/2 pounds lamb, beef, or veal, preferably with 1 or 2 marrow bones.
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22
If you are using fresh melokheya, strip the leaves from the stalks, wash and drain them.
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23
Then chop by hand or in a food processor, add to the stock, and simmer for 510 minutes.
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24
If you are using dried melokheya, pulverize in the food processor.
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25
Throw a little hot water over the leaves.
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26
Let them swell until doubled in bulk, sprinkling with a little more water if necessary.
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27
Add to the stock and cook 1520 minutes.
