Authentic Saudi Molokhia Soup with Chicken

Add 600g chicken, 2 cubed small onions, 1/2 tsp black pepper, and 1 tsp salt to the pot with 4 tbsp olive oil. Mix and sauté everything for 5 minutes, then add 1.5 liters of hot water. Cover the pot and boil for 20 minutes.

After 20 minutes, remove the cooked chicken from the pot using a slotted spoon and set aside in a bowl, keeping the onions inside the broth.

Remove a little stock on the side to prevent the soup from becoming too watery. Add an extra 1/2 tsp of salt to adjust to taste, and pour in 1/2 cup of tomato juice.

Before it starts boiling, gradually add 2 bags of molokhia while whisking continuously until the desired thickness is obtained. If the molokhia is too thick, add back some reserved stock.

Once it starts boiling and white foam appears (about 30 seconds after boiling starts), turn off the heat and add 1/2 cup of chopped cilantro.

In a small pan, add 4 tbsp olive oil, 6 minced garlic cloves, and 1 tbsp coriander powder. Cook until the garlic turns golden and fragrant, but be careful not to burn it.

Pour the hot garlic and coriander mixture directly over the molokhia soup. Do not cover the pot until it has cooled completely, otherwise the molokhia will turn black. Let it cool before covering or reheating.

Return the cooked chicken back into the hot molokhia soup. Reheat gently if needed without covering, then serve warm in bowls.