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1
In a large, deep pot, cover the chicken with the onion, rosemary, cinnamon stick and bay leaf and 12 cups of water.
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2
Top with a small plate to keep the chicken submerged and bring to a boil.
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3
Simmer over low heat until the chicken is cooked through, 45 minutes.
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4
Transfer the chicken to a platter and let cool slightly, then cut into wings, breasts, thighs and drumsticks and pat dry.
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5
Strain the broth into a heatproof bowl.
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6
Skim off the fat.
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7
Return 2 cups of the broth to the pot; reserve the remaining broth for another use.
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8
Add the molokhia to the pot and simmer for 10 minutes.
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9
Meanwhile, using the side of a knife, mash the garlic to a paste with 1 tablespoon of the coriander.
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10
In a small skillet, melt 1 tablespoon of the butter.
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11
Add the garlic paste and cook over moderately high heat until golden and fragrant, about 1 minute.
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12
Scrape the paste into the molokhia and simmer for 5 minutes longer.
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13
Season with salt and pepper.
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14
In a small bowl, combine the remaining 1/2 teaspoon of coriander with the ground cinnamon, cumin, paprika and 1/2 teaspoon each of salt and pepper.
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15
Sprinkle the chicken all over with the spices.
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16
In a large nonstick skillet, melt the remaining 2 tablespoons of butter.
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17
Add the chicken and cook over high heat, turning once, until golden and heated through and the skin is crisp, about 4 minutes.
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18
Mound rice in the center of 4 or 5 shallow bowls and top with the chicken.
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19
Ladle the molokhia around the chicken and serve.
