Egyptian molokhia with chicken and garlic

Molokhia starts with the broth. Place the chicken thighs in a large pot, cover with poultry broth and add half a sliced onion. Bring to a boil. Cook over medium heat for about 30 minutes until the meat is tender.

Lift out the cooked thighs and let them cool slightly. Separate the meat from the bones and cut it into larger pieces. Strain the broth through a fine sieve and return it to the stove.

Heat the olive oil in a pan. Sauté the remaining finely chopped onion until golden, about 5 minutes. Add the pressed garlic and cook for another minute, stirring constantly, until fragrant.

Stir the finished garlic base into the strained broth. Bring it back to a boil.

Stir frozen spinach into the boiling broth as a substitute for traditional molokhia and return the chopped meat. Cook for 5 minutes over medium heat. Season with salt and pepper to taste.

Ladle the soup into deep bowls. Sprinkle with freshly chopped coriander and drizzle with lemon juice. It tastes best with rice or flatbread.