Place the chicken in a large saucepan.

Add the onion and cardamom pods to the saucepan.

Cover the chicken and vegetables with approximately 3 1/2 quarts of water.

Bring the water to a boil.

Remove any scum that rises to the surface.

Season with salt and pepper.

Cover the saucepan and simmer for 1 hour, or until the chicken is very tender.

Remove the chicken from the saucepan and cut it into portions.

Keep the chicken warm, covered with a little stock.

Discard the onion and cardamom pods.

Reduce the stock by boiling if necessary, or add more water to reach approximately 3 quarts.

Add the frozen melokheya leaves to the simmering stock.

Let the ice melt entirely and simmer for another 10 minutes.

Stir gently and remove from the heat. Do not overcook.

Prepare the takleya (garlic sauce) by frying the crushed garlic, crushed coriander seeds, and ground chili pepper in vegetable oil until the garlic begins to color.

Pour the takleya into the simmering soup, stir, and cook for another 1-2 minutes.

Taste and adjust the seasoning as needed.

Serve the melokheya very hot with rice and the heated chicken.

Serve with finely chopped red or white onions soaked in wine vinegar for 1 hour.