Molokhia (Egyptian Chicken in Green Sauce)

(by Jessica Jacob)

1/2 head garlic, peeled and chopped

1 T. butter

2 - 3 t. ground coriander

3 c. chicken broth

14 oz. frozen molokhia, thawed

roast chicken, homemade or store-bought

1 onion, peeled and chopped enough white vinegar to cover onions salt and pepper to taste

Reserve 1/4 of the chopped garlic.

Over low-medium heat, fry the remaining garlic in the butter for 1 minute.

Add coriander, and fry another minute.

Add garlic to broth.

Add molokhia, and bring to just before the boiling point.

(If it boils, it sinks. If you over-stir, it sinks.)

Cook for 15 - 20 minutes, adding the reserved raw garlic in the last few minutes.

Serve with chicken and chopped onion in vinegar.

(Read Que Sera Sera, the story that accompanies this recipe.)