Jute mallow leaves and chicken stew

Ingredients

Jute Mallow Leaves and Chicken Stew:

• 300 ounces jute mallow leaves (about 4 bunches)
• 1 cup cilantro, chopped (one bunch)
• 1/4 cup onion, diced (half an onion)
• 2 tbsp garlic, minced (7-10 cloves)
• 1/4 cup lemon juice
• 3 tbsp olive oil
• 1 jalapeno, diced
• 6 cups chicken stock
• 1 cup of pulled chicken or half a chicken (cooked)
• 2 tsp sea salt (adjust to taste)
• 1 tsp freshly ground pepper

Vinegar-marinated Onions:

• 1 sweet onion, finely diced
• 1 cup apple cider vinegar (Bragg)
• pinch of salt

Chicken Stock:

• 1 half chicken (use a whole chicken if preferred)
• 6 cups water
• 2 bay leaves
• 5 cardamom pods
• Generous pinch of salt

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Preparation

• For the chicken stock, place all ingredients in the water, bring to a boil, cover and let simmer for 40 minutes. Turn off heat and let cool before working on the chicken.
• To prepare for this stew, pick the leaves off the stems and roughly chop them. If they're chopped finely, they will become stringy, so stay with the rough chop.
• You will need about four bunches to make enough to serve four. They wilt like spinach. Set aside the chopped leaves.
• Finely dice the onion, jalapeno and garlic and saute in the pot with the tablespoons of olive oil. Finely chop the cilantro and add to the pot.
• Once all wilted, add the chicken stock and start adding the mallow leaves a handful at a time, alternating with the lemon juice until all the leaves are in. Stir them in the stock to submerge them.
• Add salt and pepper and the pulled chicken and let simmer for 10 minutes on low heat. Serve with steamed rice and vinegar-marinated onions with the vinegar (about 2 tablespoon per plate).