Egyptian Molokhiya with Shredded Chicken

For the chicken: Heat a heavy-bottomed pot and add 2 tbsp avocado oil. Sear the 2 lbs chicken on all sides until it gets a beautiful golden-brown color. Season with 1/2 tsp turmeric, 1/2 tsp coriander, 1 tsp cumin, 1 tsp garlic powder, 1 1/2 tsp salt, and 1/4 tsp allspice. Once all the chicken is seared, return it to the pot. Add 5 cloves garlic, 3-4 bay leaves, 1 tsp ground cardamom (or 5 cardamom pods), 1 washed and halved onion (with the skin left on), and 4-5 cups water (or enough to mostly cover the chicken). Bring to a simmer and cook for about 45 minutes, or until the chicken is completely cooked and tender. Remove the chicken and shred it. Strain the broth if desired, then return the broth to the pot.

Add one package of frozen minced molokhiya/jute leaves (like Montana brand) to the broth and gently simmer until completely defrosted and incorporated. Add 1 peeled, cored, finely minced tomato and salt to taste. The tomato helps cut down on some of the characteristic viscosity of the molokhiya.

Now for the sizzling garlic mixture: In a small frying pan, heat 1/4 cup avocado oil. Add 8 sliced garlic cloves, 1 tsp cumin, and 1 tsp coriander. Let everything sizzle together until the garlic is fragrant and lightly golden. Pour the sizzling garlic mixture directly into the molokhiya.

Taste and adjust the seasoning. Serve with fluffy white rice and your shredded chicken.