Molokhia with Chicken

Trim the chicken thighs of excess fat and season all over with half the salt and the black pepper.

Peel and quarter the onion, then peel the garlic cloves, leaving six whole and finely mincing the other two.

Finely chop the coriander.

Put the chicken thighs, quartered onion, six whole garlic cloves and water into a large saucepan and bring to the boil, skimming off any foam.

Reduce the heat to a gentle simmer and cook until a meat thermometer inserted into the thickest thigh reads 74°C, about 30 minutes.

Lift the chicken onto a board, discard the onion and garlic from the broth, and once cool enough to handle shred the meat from the bone.

Stir the chopped molokhia leaves into the simmering broth and cook until wilted and tender, about 12 minutes.

Melt the ghee in a small saucepan, add the minced garlic, chopped coriander, ground coriander and chilli flakes, and fry until fragrant, about 3 minutes.

Pour the sizzling tarqa into the molokhia broth and stir well, then simmer for 2 minutes to combine.

Return the shredded chicken to the pot, season with the remaining salt, and simmer until heated through, about 5 minutes.

Stir in the lemon juice and ladle into bowls to serve.