Chicasquil is more commonly called "chaya" in Mexico, and it's important to note:
Chaya is a good source of protein, vitamins, calcium, and iron; and is also a rich source of antioxidants, however, raw chaya leaves are toxic as they contain a glucoside that can release toxic cyanide. Cooking is essential prior to consumption to inactivate the toxic components. Cooking in aluminum utensils can result in a toxic broth, causing diarrhea, so aluminium cookware should be avoided.
Traditionally, leaves are immersed and simmered for 20 minutes and then served with oil or butter. Cooking for 20 minutes or more will render the leaves safe to eat. The stock or liquid in which the leaves are cooked may be safe for consumption also, as the cyanide is volatilized as hydrogen cyanide (HCN) during cooking.