Aida’s Coriander Chicken, Cilantro, and Chard Stew

Aida’s Coriander Chicken, Cilantro, and Chard Stew is a gluten free main course. One portion of this dish contains about 34g of protein, 31g of fat, and a total of 467 calories. This recipe serves 6 and costs $3.47 per serving. Plenty of people made this recipe, and 534 would say it hit the spot. It is brought to you by Simply Recipes. A mixture of lemon, black peppercorns, cilantro, and a handful of other ingredients are all it takes to make this recipe so flavorful. It will be a hit at your Winter event. From preparation to the plate, this recipe takes around 1 hour and 30 minutes. With a spoonacular score of 93%, this dish is outstanding. If you like this recipe, take a look at these similar recipes: Chicken in Coriander / Cilantro Sauce, Mango and Coriander (Cilantro) Sauce -For Fish or Chicken, and Chicken Tortilla Soup with Rainbow Chard, Avocado & Cilantro.

Servings: 6

Preparation duration: 15 minutes

Cooking duration: 75 minutes

 

Ingredients:

1 bay leaf

10 black peppercorns

4-5 cups broth (you will make this in the recipe)

10 cardamom pods (or 1 1/2 teaspoons cardamom seeds)

2 pounds chard, ribs removed, leaves cut crosswise into 1 inch strips

4 cups roughly chopped cilantro, loosely packed (about 120 g)

1 cinnamon stick

6-8 garlic cloves, minced

2 Tbsp ground coriander seeds

1/2 teaspoon ground white pepper

1 teaspoon Kosher salt

1 teaspoon Kosher salt, plus more to taste

1/2 lemon

1 Tbsp lemon juice

1/2 red onion

1/2 red onion, finely chopped

1/4 cup red wine vinegar

Salt

3 Tbsp unsalted butter

9 cups water

1 whole 4 lb (2 kg)chicken, cut into parts

Equipment:

mortar and pestle

chefs knife

pot

sieve

bowl

frying pan

Cooking instruction summary:

The Broth1 If you are using cardamom pods, break them open in a mortar and pestle or with the handle of a chef's knife. Crack the black peppercorns as well. Put the crushed cardamom and black peppercorns, cinnamon stick, bay leaf, onion, lemon, and chicken into a large pot. Add 9 cups of water. Bring to a boil, then lower the heat to a simmer. Skim any any frothy scum that collects on the surface of the broth.2 After about 20 minutes, remove the chicken breast pieces and set aside. Once the broth has cooked for 45 minutes to an hour (the timing doesn't need to be precise), turn off the heat and remove the chicken legs and thighs from the pot.3Strain the broth through a fine-meshed strainer and reserve 4-5 cups. Add the salt to this both and taste. Add more salt to taste. Save the remaining broth for another recipe (it will freeze well).4 Remove and discard the chicken skin from the chicken parts . Strip off all the usable meat from the chicken and shred it by hand. Set it aside. Discard the bones.The Stew 1 Heat 2 Tbsp of the butter in a large pot over medium-high heat. Add the garlic cloves, ground coriander, salt, white pepper and stir to make a paste. Cook for 1-2 minutes, until fragrant, stirring often. Add half the cilantro and cook until it wilts.2 Add the broth (four cups makes a rather dry stew, 5 cups is a little looser) heat it to a simmer and cook for 15-20 minutes.3 While the broth simmers, mix the vinegar, lemon juice and red onion together in a bowl. Set aside. 4 Stir in the chard leaves a little at a time, adding more only when the previous batch has wilted. Add the shredded chicken and cook everything for 8-10 minutes. 5 While the stew is in its final simmer, heat the last Tbsp of butter in a small pan over medium-high heat. Wilt the remaining cilantro in the butter and cook for a minute or two.To serve, add the cilantro and the onion mixture to the stew, mix well and add salt to taste.Serve with bread, rice or potatoes.

 

Step by step:


1. The Broth1 If you are using cardamom pods, break them open in a mortar and pestle or with the handle of a chef's knife. Crack the black peppercorns as well.

2. Put the crushed cardamom and black peppercorns, cinnamon stick, bay leaf, onion, lemon, and chicken into a large pot.

3. Add 9 cups of water. Bring to a boil, then lower the heat to a simmer. Skim any any frothy scum that collects on the surface of the broth.2 After about 20 minutes, remove the chicken breast pieces and set aside. Once the broth has cooked for 45 minutes to an hour (the timing doesn't need to be precise), turn off the heat and remove the chicken legs and thighs from the pot.3Strain the broth through a fine-meshed strainer and reserve 4-5 cups.

4. Add the salt to this both and taste.

5. Add more salt to taste. Save the remaining broth for another recipe (it will freeze well).4

6. Remove and discard the chicken skin from the chicken parts . Strip off all the usable meat from the chicken and shred it by hand. Set it aside. Discard the bones.The Stew 1

7. Heat 2 Tbsp of the butter in a large pot over medium-high heat.

8. Add the garlic cloves, ground coriander, salt, white pepper and stir to make a paste. Cook for 1-2 minutes, until fragrant, stirring often.

9. Add half the cilantro and cook until it wilts.2

10. Add the broth (four cups makes a rather dry stew, 5 cups is a little looser) heat it to a simmer and cook for 15-20 minutes.3 While the broth simmers, mix the vinegar, lemon juice and red onion together in a bowl. Set aside. 4 Stir in the chard leaves a little at a time, adding more only when the previous batch has wilted.

11. Add the shredded chicken and cook everything for 8-10 minutes. 5 While the stew is in its final simmer, heat the last Tbsp of butter in a small pan over medium-high heat. Wilt the remaining cilantro in the butter and cook for a minute or two.To serve, add the cilantro and the onion mixture to the stew, mix well and add salt to taste.

12. Serve with bread, rice or potatoes.


Nutrition Information:

Quickview
470k Calories
34g Protein
30g Total Fat
16g Carbs
35% Health Score
Limit These
Calories
470k
24%

Fat
30g
47%

  Saturated Fat
10g
67%

Carbohydrates
16g
5%

  Sugar
4g
5%

Cholesterol
135mg
45%

Sodium
1899mg
83%

Get Enough Of These
Protein
34g
68%

Vitamin K
1320µg
1258%

Vitamin A
11339IU
227%

Manganese
1mg
93%

Vitamin C
62mg
76%

Vitamin B3
11mg
59%

Magnesium
181mg
45%

Vitamin B6
0.82mg
41%

Selenium
25µg
37%

Phosphorus
342mg
34%

Potassium
1104mg
32%

Iron
5mg
31%

Vitamin E
4mg
27%

Copper
0.51mg
25%

Vitamin B2
0.39mg
23%

Fiber
5g
23%

Zinc
3mg
21%

Vitamin B5
1mg
19%

Calcium
165mg
17%

Vitamin B1
0.2mg
13%

Folate
48µg
12%

Vitamin B12
0.51µg
8%

Vitamin D
0.43µg
3%

covered percent of daily need
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