Mloukhia Stew

1: Properly prepare the mloukhia leaves by soaking, washing, squeezing, and cleaning until the texture is no longer slimy.

2: Boil chicken stock ingredients until a flavorful broth is obtained; then remove the chicken and debone it.

3: Finely chop the fat, skin, and onion.

4: In a large pot, add clarified butter (ghee) and chicken fat; sauté the mloukhia leaves.

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

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

7: Combine the garlic and cilantro mixture into the pot of mloukhia.

8: Finally, add the chicken back into the pot and simmer until flavors blend well.

9: Serve mloukhia over rice pilaf, garnished with lemons and diced jalapeños.