CAULIFLOWER, SWISS CHARD, AND CHICKEN SOUP
Categories Soup/Stew Chicken Pasta Poultry Vegetable Quick & Easy Low Cal High Fiber Low/No Sugar Winter Healthy Gourmet
Yield Makes about 8 cups, serving 4
Number Of Ingredients 9
Steps:
- In a 4-quart heavy saucepan cook onion and caraway seeds in oil over moderately low heat, stirring, until onion is softened. Add broth and water and bring to a boil. Stir in cauliflower and orzo and simmer, stirring occasionally, 7 minutes. Stir in chicken and Swiss chard and simmer until chicken is cooked through, about 3 minutes. Season soup with salt and pepper. Soup may be made 3 days ahead, cooled, uncovered, and chilled, covered.
ONE-POT CHICKEN, CHARD, AND COUSCOUS DINNER RECIPE BY TASTY
Add some extra color and nutrients to your week with this One-Pan Chicken, Chard, And Couscous dish! This hearty, delicious, and easy chicken dinner will entice you with strong flavors of garlic, onion, lemon, Swiss chard, capers, and feta cheese, and cooking it will teach you some new skills! Learn how to pickle veggies, sear chicken, wilt greens, and steam couscous all in the same pan!
Provided by Matthew Johnson
Categories Dinner
Yield 4 servings
Number Of Ingredients 27
Steps:
- In a large bowl, season the chicken legs with salt, pepper, 5 cloves of minced garlic, the thyme, rosemary, oregano, and 2 tablespoons of olive oil. Toss to fully coat the chicken, then cover with plastic wrap and marinate in the refrigerator for 30 minutes.
- Prepare the Swiss chard. Cut out the thick stems. Stack the leaves, roll up, then thinly slice into ribbons. Slice the roll in half. Transfer to a bowl and set aside. Slice the chard stems on the bias. Transfer to a medium glass or nonreactive metal bowl and set aside.
- In a large skillet, combine the sugar, 1 tablespoon of salt, the cinnamon stick, cloves, mustard seeds, allspice, bay leaves, peppercorns, coriander seeds, and red pepper flakes. Add the white wine vinegar and water, and stir well. Heat the pan over high heat, bring to a boil, and cook for 5 minutes.
- Place a strainer over the bowl of sliced chard stems. Pour the boiling pickling liquid over the stems and discard the solids. Let the stems pickle until the liquid has cooled and the stems have softened, about 30 minutes.
- Wipe out the skillet, then heat over medium-high heat with the remaining 2 tablespoons of olive oil until the oil is shimmering. Sear the chicken, skin-side down, until the skin is dark golden brown, 5-7 minutes. Flip and cook on the other side for another 5-7 minutes. Transfer to a plate and set aside.
- Add the onion, remaining 5 cloves of minced garlic, salt, and pepper. Cook, stirring, until the onion is softened and golden brown, about 10 minutes.
- Add the lemon juice, Swiss chard leaves, and couscous. Cook until the greens wilt, about 2 minutes.
- Add the chicken stock and bring to a boil. Sprinkle in the capers and return the chicken to the pan, submerging in the cooking liquid. Cover, reduce the heat to low, and simmer for about 15 minutes, until the couscous has puffed up and become tender. Remove the pan from the heat.
- Serve with the pickled chard stems, feta cheese, and parsley.
- Enjoy!
Nutrition Facts : Calories 1334 calories, Carbohydrate 141 grams, Fat 70 grams, Fiber 7 grams, Protein 30 grams, Sugar 29 grams
ONE-POT CHICKEN AND RICE WITH SWISS CHARD
To change up the flavors in this dish, try using parsnips in place of the carrots and an equal amount of spinach instead of the Swiss chard.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 55m
Number Of Ingredients 9
Steps:
- Season chicken with salt and pepper. Heat a large Dutch oven or other heavy pot with a tight-fitting lid over medium-high. Add chicken, skin side down, and cook until browned on both sides, 12 minutes, turning once. With tongs, transfer chicken to a plate.
- Reduce heat to medium and add garlic, chard stems, onion, and carrots. Cook, stirring occasionally, until chard stems and onion are translucent, 4 minutes. Add chard leaves, lemon zest, and rice; cook 1 minute. Add broth and bring to a rapid simmer. Reduce to a simmer and season with salt and pepper. Arrange chicken, skin side up, on top of rice mixture and cook, covered, until chicken is cooked through and liquid is absorbed, about 25 minutes. Remove from heat and let sit, 5 minutes. Serve with lemon wedges.
Nutrition Facts : Calories 664 g, Fat 23 g, Fiber 3 g, Protein 48 g, SaturatedFat 6 g
BRAISED CHICKEN WITH CHICKPEAS AND SWISS CHARD
The chicken should be falling-apart tender; if it starts to shred when you plate it, that's a good sign!
Provided by Andy Baraghani
Categories Bon Appétit Chicken Braise Chickpea Dinner Chard Chile Pepper Spice Cardamom Cinnamon Tomato Ginger Sesame Wheat/Gluten-Free
Yield Serves 8
Number Of Ingredients 23
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.
CHICKEN AND SWISS CHARD WITH COUSCOUS IN BROTH
I sort of neglected my garden since its my first and I didn't do very well at maintaining it. Yesterday I went out and had a whole mess of Swiss chard that was growing like a house-a-fire! This recipe comes from "Bon Appetit" magazine.
Provided by threeovens
Categories Clear Soup
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, bring broth to a boil over medium high heat; add chicken and garlic, reduce heat to low, cover and simmer until chicken is cooked through, about 10-12 minutes.
- Transfer chicken to a plate and let cool; once cool, shred chicken into bite-sized pieces.
- Meanwhile, return the broth to a boil and add the couscous; cook this until al dente, 7 to 8 minutes.
- Add in the carrots and boil until crisp tender, and couscous is tender, 2-3 minutes.
- Remove the saucepan from the heat and stir in the Swiss chard and the shredded chicken; season wth salt and pepper.
- Divide the soup among serving bowls, garnish with dill and chives; squeeze some lemon over each bowl, or let your diners squeeze their own.
Nutrition Facts : Calories 337.8, Fat 6.9, SaturatedFat 1.8, Cholesterol 94.4, Sodium 1340.5, Carbohydrate 31.2, Fiber 3.1, Sugar 2.8, Protein 35.1
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- Bring broth to a boil in a large saucepan over medium-high heat. Add chicken and garlic, reduce heat to low, and cover. Cook until chicken is cooked through, 10–12 minutes. Transfer chicken to a plate; let cool. Shred into bite-size pieces; set aside.
- Return broth to a boil and add couscous; cook until al dente, 7–8 minutes. Add carrots and continue to boil until carrots are crisp-tender and couscous is cooked through, 2–3 minutes longer. Remove from heat and stir in Swiss chard; season with salt and pepper. Divide soup among bowls and garnish with dill and chives. Squeeze a bit of lemon over each bowl and serve.
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