How to prepare chicken broth:

1. Place chicken in a large pot, add onion wedges and cardamom pods. Add enough room temperature water to just cover everything.
2. Bring to a boil over medium heat, then reduce to a simmer.
3. Skim off the foam that accumulates on top and discard. You may need to do this several times during the cooking process. Simmer for up to an hour.
4. Once the stock is ready and the chicken is cooked. Take the chicken out and set aside until it has cooled enough to handle.  Use your hands to debone and cut the chicken into pieces. Set aside cut chicken, place back over the stock. Onions and cardamom pods can be tossed at this point.

For the mulukhiyah:

1. Add mulukhiyah over stock and chicken, stir everything well together. Once it starts boiling turn it to medium-low let simmer. To prevent fresh mulukhiyah from turning slimy, add one tomato chopped in half (tomato only if using fresh mulukhiyah, toss before serving).
2. Let the mix simmer about half an hour, add salt and allspice.
3. While mulukhiyah is simmering, place olive oil and gee in a skillet.  Add crushed garlic, and sauté for a couple of minutes until garlic just turns light golden brown. Add this mixture to the mulukhiyah stew, and stir thoroughly. Taste for seasoning and adjust to liking.
4. If you like the mulukhiyah soupier, you can add a little more broth. Serve with rice and lots of lemon juice on the side. Some like to add chopped onions dipped in vinegar in lieu of fresh lemon juice. Mulukhiyeh often pairs well with radishes and green peppers on the side.
5. If you have frozen mulukhiyah you can follow step 1 and it doesn't need to be defrosted.