Chicken Soup with Mallow and Rice (molokhia)

Place chicken in a stockpot with bay leaf, halved onion, cardamom, 2 tsp salt and 2.5 litres water. Bring to the boil, removing any scum from surface. Add 500 ml water, return to the boil, removing scum from surface, then reduce heat to low and cook for 45 minutes or until chicken is cooked through. Transfer to a plate, cover with foil and keep warm. When cool enough to handle, shred meat and keep warm. Strain stock and reserve pan.
Wipe reserved pan clean, add stock and bring to the boil. Reduce heat to medium, add frozen molokhia and cook for 5 minutes, stirring occasionally, until well combined. Take care not to let mixture boil – the molokhia should be suspended in the stock.
Heat oil in a frying pan over medium heat. Add sliced onion and garlic. Cook, stirring, for 4 minutes or until golden. Stir into soup. Ladle soup over rice (amount of rice depends on how thick you like your soup), top with chicken and red onion, and serve with lemon.