Mulukhiyah

Method

1. Take 150 g of frozen minced mulukhiyah out of the freezer and leave it on the counter to thaw while you make the broth; it should be soft and slushy, not warm.
2. Put the chicken leg (1) in a small saucepan with 400 ml of cold water, 1 halved onion, 1 bay leaf, 2 cardamom pods, 4 peppercorns and a good pinch of salt. Bring to the boil over medium heat, skim off every bit of grey foam, then lower to the gentlest simmer and cook uncovered for 40 minutes, until the meat pulls easily from the bone.
3. Lift out the chicken leg and strain the broth through a fine sieve, discarding the aromatics. You should have about 300 ml of clear, well-salted broth; top up with a splash of hot water if short. Season the chicken and grill it skin side up under a hot grill for 5 minutes, until the skin is browned and blistered. Keep warm.
4. Meanwhile, rinse 70 g of rice until the water runs clear, put it in a small pan with 130 ml of water and a pinch of salt, bring to the boil, then cover and cook on the lowest heat for 12 minutes. Rest, still covered, for 5 minutes and fork through.