This recipe, in which coriander is one of the star attractions, comes by way of my friend Aida Mollenkamp, author of the the highly instructive cookbook Keys to the Kitchen: The Essential Reference for Becoming a More Accomplished, Adventurous Cook. The recipe caught my eye because of its other ingredients—chicken, cilantro, and the princess of leafy greens, Swiss chard. The coriander? That was the wild card. But oh my oh my, I love it in this dish. This stew is seriously one of the best things I’ve ever eaten. What a delight to discover how well coriander can play with chicken and greens! By the way, I highly recommend that you check out Aida’s book, especially if you are relatively new to cooking, or would just like to improve your cooking skills. The book is packed with useful diagrams, step-by-step techniques, and helpful cooking advice.
10 cardamom pods (or 1 1/2 teaspoons cardamom seeds) 10 black peppercorns 1 cinnamon stick 1 bay leaf 1/2 red onion 1/2 lemon 1 whole 4 pound (2 kg) chicken, cut into parts 9 cups water 1 teaspoon kosher salt, plus more to taste
Stew
3 tablespoons unsalted butter 6 to 8 cloves garlic, minced 2 tablespoons ground coriander seeds 1 teaspoon kosher salt 1/2 teaspoon ground white pepper 4 cups roughly chopped cilantro, including tender stems, loosely packed (about 120 g) 4 to 5 cups broth (you will make this in the recipe) 1/2 red onion, finely chopped 1/4 cup red wine vinegar 1 tablespoon lemon juice 2 pounds chard, ribs removed, leaves cut crosswise into 1 inch strips Salt
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. 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. Add half the cilantro and cook until it wilts. 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. Links: Wikipedia on Coriander
