Preheat your oven to 200 degrees Celsius. Give your chicken a rubdown with salt and pepper, making sure to season the inside as well. Place the chicken on a roasting pan and roast it for 10-15 minutes. Then, lower the temperature to 180 degrees Celsius and continue roasting for another 45 to 60 minutes, until the chicken is cooked and has a crispy exterior.
In a medium-sized pot, bring the chicken broth to a boil. Add the two packs of frozen molokhia and let it thaw on medium-low heat. Be careful not to let it boil, as it will separate.
In a nonstick skillet, melt some butter. Add minced garlic, salt, pepper, ground coriander, cumin powder, fresh garlic, and fresh coriander. Fry the mixture until it's fragrant, then add it to the molokhia broth and stir well.
To serve, pour the molokhia over the Calrose rice and add roasted chicken. Remember to squeeze some lemon juice and sprinkle some chilli powder on your plate before you take a bite.