Molokheya au Poulet (Chicken Molokhia)

Ingredients:

125g dried and ground molokhia (Jew's mallow) leaves (or substitute common mallow leaves)
1 chicken
1 onion, finely chopped
440ml passata (tomato sauce)
1 tbsp mild curry powder
1 bunch of coriander, leaves chopped
salt and freshly-ground black pepper, to taste
oil for frying

Method:

Wash the chicken then place in a large pan. Cover with lightly-salted water, bring to a boil and cook for 30 minutes. After this time, remove the chicken from the pot, strain the stock and set aside.

Joint the chicken then fry the pieces in a little oil until browned all over. At this point add the tomato sauce to the pan along with the curry powder. Season to taste with salt and black pepper then bring to a simmer.

Cook for 5 minutes then stir in the powdered molokhia. Stir briskly to prevent any lumps from forming. Return to a simmer and cook for 5 minutes more (if it looks too thick, add a little of the reserved chicken stock).

In the meantime, fry the onion in a little oil until browned. Stir in the coriander leaves and cook until wilted. Turn this mixture into the molokhia stew and cook until well thickened.

Serve hot on a bed of rice.