Basic Melokiyah

Place the 5-pound chicken in a large pot with 2 liters of water, half the onion, bay leaf, and cardamom grains. Bring to a boil, then reduce heat and simmer for 45-50 minutes until the chicken is fully cooked and tender.

Remove the cooked chicken from the broth and set aside to cool slightly. Strain the broth through a fine sieve, discarding the onion, bay leaf, and cardamom. Reserve the broth for cooking the melokiyah.

Once cooled enough to handle, shred or cut the chicken meat into bite-sized pieces, discarding bones and skin. Set the chicken meat aside.

Heat cooking oil in a large, heavy-bottomed pot over medium heat. Add the 15-20 crushed garlic cloves and sauté for 1-2 minutes until fragrant, stirring constantly to prevent browning.

Add the coriander powder and stir well to combine with the garlic and oil, cooking for another 30 seconds until fragrant. This creates the base seasoning for the melokiyah.

Gradually add the frozen or dried melokiyah to the pot, stirring constantly to break up clumps and ensure even coating with the garlic-oil mixture. Cook for 2-3 minutes.

Pour in the reserved chicken broth slowly while stirring to prevent lumps from forming in the melokiyah. Bring the mixture to a gentle simmer.

Add the shredded chicken meat, lemon juice, and salt to taste to the pot. Stir gently to combine all ingredients.

Simmer the melokiyah for 15-20 minutes on low heat, stirring occasionally, until the mixture reaches a thick, stew-like consistency.

Taste and adjust seasoning with additional salt and lemon juice as needed. Serve the melokiyah hot over a bed of cooked rice.