An authentic Lebanese dish made with dried or freshly picked jews mallow leaves cooked with chicken strips then simmered in seasoned chicken broth is absolutely delicious over steamed rice, lemon and crushed red peppers if you like it spicey
Boil a whole chicken in a large pot (add in a quartered onion for aroma), filling the water more than half way (about 12 cups). Allow to boil on low heat, covered for 40 minutes. Drain into a bowl to sift the chicken broth, then set chicken aside to cool. Once cooled remove the chicken meat off the bones and break apart. Set aside.
In the meantime, pick out the leaves from any dirt and place them in a large bowl, throwing out long stems and yellow leaves. Throw away the remaining little crushed leaves. Wash the leaves in a colander very well using warm water. Place back in the large bowl, add warm water and allow to sit for ½ hour then drain using a colander. Repeat washing about 5 times.
In the same large pot you boiled the chicken in, add olive oil, minced garlic, half the amount of chopped cilantro and saute’ on high heat for about a minute. Add in the washed Mloukhieh leaves and continue to sauté for another 5 minutes.
Add in the chicken, the chicken broth to cover the Mloukhieh, coriander, seven spices, Kamooni OR cumin, lemon, bouillon cubes and mix. Add in the remaining fresh minced cilantro. Cover and set on simmer for 20 minutes. Enjoy over steamed white rice topped with cayenne pepper, chopped cilantro and more lemon juice!