Every so often, I’ll check in with a recipe and shopping list perfect for entertaining on the cheap.
This week’s installation, for 6 very hungry people:
- Braised Organic Chicken with Chickpeas and Chard
- Sauteed Chard Stems with Garlic and Chile
- Carrot and Cilantro Salad with Warm Vinaigrette
- Toasted Flatbread
- Steamed Rice
Click through for recipes and receipt:
For the Chicken:4 tablespoons olive or vegetable oil 4 organic chicken thighs and drumsticks Salt 2 tablespoons curry powder 1 teaspoon cumin 1 teaspoon red pepper flakes 1 onion, sliced 4 cloves garlic, sliced 1 carrot, diced 2 cans chickpeas, drained and rinsed 1 quart organic chicken stock 2 bunches chard, leaves and stems separated
Heat a Dutch oven over medium-high heat and add the oil. Season the chicken with the salt and sear until golden brown on both sides, about 3 minutes per side. Take the chicken out of the pan and set aside on a plate. Stir the spices into the remaining oil and add the onion, garlic, and carrot and cook for 3 more minutes. Add the chickpeas and the chicken stock; fold in the chard and reserve the stems for later. Bring to a boil, adjust the seasoning, and add the chicken back to the pot. Reduce the heat and simmer, partially covered, for 30 minutes. Serve with steamed rice and toasted flatbread.
For the chard stems:Reserved chard stems 2 tablespoons olive or vegetable oil 1 teaspoon red pepper flakes 2 cloves garlic, smashed Salt
Snap the very end of the chard stem and peel back to remove the stringy bits. Thinly slice the chard stems and set aside. Heat a sauté pan with the oil, add the pepper flakes and the garlic, and cook for about 2 minutes to flavor the oil. Remove the garlic and add the chard, season with salt and sauté for 2 more minutes. Serve alongside the chicken and chickpeas.
For the Carrot Salad:3 tablespoons olive or vegetable oil 11/2 teaspoon cumin 1 teaspoon paprika 1/4 teaspoon caraway (optional) Pinch of sugar 1 tablespoon sherry vinegar (or red or white wine vinegar) Remaining carrots from bunch, peeled and thinly sliced on a mandoline Salt Pepper 1/4 cup cilantro leaves
Heat the oil in a pan over low heat and add the spices and the sugar and just cook until warm and fragrant. Place the carrots in a bowl and toss with the vinegar and the warm, spiced oil. Fold in the cilantro, season with salt and pepper and serve. Roasted red peppers would be a nice addition, if you happen to have them in your fridge.
What I bought (click to enlarge):
Ashley Archer, Culinary Producer