Mloukhia

1: Soak, wash, squeeze, and clean the mloukhia leaves until the water runs clear and no slimy texture remains.

2: Boil the chicken stock ingredients until you have a flavorful broth.

3: Remove the chicken from the broth and debone it. Finely chop the fat, skin, and onion.

4: In a large pot, add clarified butter (or regular butter mixed with corn oil) along with chicken fat and mloukhia leaves. Sauté the ingredients.

5: Add the chicken broth and jalapeño to the pot. Allow the leaves to boil over medium heat for 2-3 hours until tender.

6: In a separate pan, melt clarified butter and add chopped garlic. Cook until aromatic, then add chopped cilantro and cook until translucent.

7: Add the garlic and cilantro mixture to the pot of mloukhia.

8: Finally, add the chicken and simmer until the flavors blend. Serve over rice pilaf, garnished with lemons and diced jalapeños.