Molokhia is an Egyptian green soup made by cooking chopped mallow leaves in garlicky chicken stock. Served with rice, it is known for its thick consistency and distinctive garlic flavor.
Put the chicken legs in a covered pan with the water and boil over medium heat for 35 minutes, until the meat comes away from the bone. Remove the meat from the bones and strain the cooking liquid.
Bring the strained chicken stock back to the boil and add the mallow leaves. Cook over medium heat for 8-10 minutes.
Melt the butter in a separate frying pan and cook the garlic and ground coriander over low heat for 2 minutes, until fragrant. Burnt garlic turns bitter, so keep the heat low.
Add the garlic butter to the soup and season with salt and black pepper. Stir in the shredded chicken and boil for another 5 minutes.
Serve hot with plain white rice.
Keep in a covered container in the refrigerator for up to 2 days. It can be frozen; once thawed, reheat over low heat, stirring the separated fat back in. Allergens: the ingredient list contains milk and dairy products. Check packaged product labels for other allergens.
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