Egyptian Green Soup

This is from an Egyptian website and it gives no times at all so I'm guessing at them. Posted for Zaar World TourIII

• Ready In: 50 mins
• Serves: 4-6

Ingredients

• 1  lb  molohia leaf (jews mallow or spinach will do)
• 2  lbs chicken meat, diced
• 1  large onion (yellow or red finely diced)
•  salt (to taste)
•  fresh ground black pepper (to taste)
• 4 1⁄4 cups cold water
• 2  tablespoons butter
• 10  garlic cloves, crushed
• 2  tablespoons ground coriander
• 2  cups  hot cooked long-grain rice, as accompaniment
• 1  tablespoon malt vinegar, accompaniment, mixed with
• 1  white onion, finely chopped
• 1  hot  pita bread, cut into triangles, as accompaniment

Directions

1. Clean and finely chop the molohia leaves (Egyptians usually use a double-handled metal chopper called a makhrata to do this) and set aside.
2. Leaving the fat on the chicken, combine it in a large pot with the onion, salt, pepper, and 2 cups of the water.
3. Boil the meat until tender, about 20-30 minutes.
4. Remove the meat from the stock and set aside.
5. Add the molohia to the stock and boil for about 5 minutes.
6. Place the butter in a small skillet and briefly fry the garlic and coriander for 1 minute only, without burning.
7. Tip this mixture into the molohia and stock while the stock is still boiling.
8. Be very careful; it may splatter, but it smells fantastic.
9. Serve the soup hot, accompanied by side dishes of the boiled meat, rice, onion-vinegar mix, and pita bread. Allow your guests to make their own selections and combinations.