Braised Chicken With Chickpeas And Swiss Chard Recipes

Steps:

• Whack cinnamon stick with the blunt side of a chef's knife to break into pieces. Toast cinnamon, coriander seeds, cumin seeds, and peppercorns in a dry small skillet over medium-high heat, tossing occasionally, until fragrant, about 3 minutes. Let cool, then finely grind in spice mill. Transfer to a small bowl and stir in turmeric and cardamom.
• Preheat oven to 400°F. Heat oil in a large heavy pot over medium-high. Season chicken generously with salt and, working in batches if needed, cook, turning occasionally, until well browned all over, 10-15 minutes. Transfer to a plate.
• Cook onions in same pot, stirring occasionally, until soft and translucent, 6-8 minutes. Add spice mixture, garlic, lemon zest, bay leaves, and ginger; cook, stirring often, until fragrant, about 3 minutes. Add tomatoes, crushing with your hands, and cook, scraping up brown bits and stirring occasionally, until tomatoes are broken down and sauce is slightly thickened, 8-12 minutes. Stir in chiles, honey, and stock; season with salt. Return chicken to pot, skin side up, and bring to a simmer. Transfer to oven; bake, uncovered, 30 minutes. Add chickpeas and cook until chicken is very tender and skin is browned, 10-15 minutes. Transfer chicken to a plate. Add chard to stew and stir to wilt; season with salt. Serve chicken over stew topped with sesame seeds.
• Do Ahead
• Stew (without greens) can be made 3 days ahead. Let cool; cover and chill. Reheat before adding greens.

Steps:

• Chop 1 bunch Swiss chard. Saute the stems with 1 each chopped onion and red jalapeno in olive oil over medium-high heat until softened, 3 minutes; season with salt. Add one 15-ounce can chickpeas (drained, liquid reserved); cook, stirring, 3 minutes. Add 2 minced garlic cloves; cook 30 seconds. Add the chard leaves along with the chickpea liquid and 1/2 teaspoon ground cumin; simmer until the chard wilts. Stir in the juice of 1/2 lemon.

Steps:

• Heat oil in a large pot over high heat. Add onion and jalapeño and sauté until limp, 3 minutes. Add garlic, ginger, salt, turmeric, paprika, cinnamon, cumin, black pepper and cayenne and sauté until they release their fragrance, about 2 minutes. Add tomato paste and sauté for another minute, until darkened but not burned. (If tomato paste looks too dark too quickly, lower heat.)
• Add fennel, chard stems, carrot and turnip and continue to sauté until vegetables start to soften, about 10 minutes. Add chickpeas and water to barely cover.
• Return heat to high if you lowered it and bring to a simmer. Partly cover pot, lower heat to medium low, and simmer for about 1 1/2 to 2 hours, until chickpeas are softened. Add more water if needed (this should be like a stew).
• Add chard leaves, apricots and preserved lemon to pot and continue simmering until chard is tender, about 5 minutes longer. Season with more salt if desired, and serve garnished with cilantro and reserved fennel fronds.

Steps:

• Cook onion and garlic in oil in a large nonstick skillet over moderately low heat, stirring, until softened. Add tomato and chick-peas and cook, stirring, 5 minutes. Add Swiss chard and cook, covered, until wilted, about 2 minutes. Add lemon juice and season with salt and pepper.

Steps:

• In a skillet, brown chicken and garlic lightly in the oil.
• Add mushrooms, cover and cook 5 minutes.
• Add sherry, cook uncovered until liquid is almost entirely absorbed.
• Add soy sauce, cover and cook gently 20 minutes or until chicken is tender.

Steps:

• Rinse the Swiss chard. Leave any water clinging to it. Chop it fine.
• Heat the oil in a large skillet. Add the garlic, saute for a minute or so, then add the Swiss chard. Cook, stirring, until the Swiss chard begins to wilt. Cover the pan and cook over low heat for about 15 minutes.
• Uncover and cook, stirring, a few minutes longer. Stir in the scallions, season to taste with salt and pepper. Sprinkle with cheese and serve.