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Loved this recipe, Elise. I would comment, though, that the preparation time is much more than 15 minutes. (It took me nearly 15 minutes to chop all the cilantro.)
Hi Laura, the cilantro should have been the easiest thing to chop! Some people don’t realize that when a recipe calls for cilantro you can almost always also include the stems, which are tender and not bitter. So when I want to chop cilantro, I just take a bunch, rinse it, and chop it. Takes less than a minute.
Made this for dinner tonight. It turned out more of a soup than stew,. But I used less chicken and chard as I was making it for just two people. It filled the house with fantastic aromas and taste absolutely fabulous. Thanks for the recipe.
I have been eyeing this recipe for some time now…I am so glad I decided to make it! It is one of the most delicious soups/stews I have ever tasted.
I have only one question about it. How did you keep your swiss chard so bright green? Mine turned a very drab olive color after simmering in the broth (not that it affected the taste!). Just curious for presentation purposes. Thanks!
Hi Whitney, good question, I don’t know! It may be because we were using rainbow chard? Also, we barely cook the very green cilantro before adding it in.
Thank you so much for this recipe. Made it today, precisely as written, for my husband who generally does not consider soup to be real food. It is heavenly, the best soup we’ve ever had. I was scared by the amount of chard as I was adding it, but it took on the wonderful, buttery flavor of the broth, and we couldn’t get enough of it. The complexity of the flavors was so unexpected. This will be my new ‘go-to’ broth recipe for sure. Definitely inspired to purchase Aida’s book and can’t wait to try other dishes!
I made this recipe last night, and both my husband and I loved it. I stayed almost exactly true to the recipe (though I had to sub green onions for the final 1/2 red onion, out of necessity) and the flavors were deliciously complex and warming. This is most definitely weekend cooking, and I’d suggest that the total prep/cook time is underestimated. This recipe took me more than 2 hours, even with some prep help. I’ll be making this again for sure! Thanks so much for sharing the recipe.
This was so surprisingly delicious! I am not a huge fan of Cilantro but I had a bunch in the fridge. Then I bought a bunch of chard at the farmers market yesterday. I made the following changes that resulted in a bright, flavorful and zesty dish. I used five boneless, skinless chicken thighs instead of a whole chicken. I browned them slightly before adding all the spices and water for the broth. Instead of a red onion I used a white, sweet onion and white wine vinegar, this made it very bright. I will definitely make this again.
I made this tonight for the 2nd time. I didn’t have a whole chicken, but has some bone broth in the freezer as well as some thigh meat and it was so yummy. The first time I made it I subbed shallots for red onion and it was great that way too. This time I subbed green garlic for the garlic clove and it worked. I like to add a bit of cayenne to my own bowl for a heat element. I will keep making this one whenever we have chard in our csa box. It is a winner! We serve it with homemade sour dough.
I made this tonight for the first time for company, and it was unbelievably good! I was a little nervous with the amount of cilantro that was used as well as using cardamom in the broth, but all of the flavors fused beautifully together. I just went on Amazon and purchased Aida’s cookbook!
Thanks for sharing this recipe!
Made this yesterday and it is delish! I modified a few things. Used a whole chicken rather than cutting it up into parts and let it simmer in broth for about an hour. I also removed the skin prior to cooking to cut back on calories. Lastly – after I removed the chicken I let the broth cook down to 5 cups (less than an hour) to really bring out the flavors. This is a really flavorful stew and I will definitely make it again.
I suggest toasting the coriander before grinding it.
This stew has very complex flavors that develop with each sip.
The flavor of the vinegar is quite clear so use good stuff and not too much. Perhaps scallot instead oof the red onion?
Made this last night and this is going into my permanent rotation for weekend cooking. I didn’t change a single thing–made the recipe exactly as published. I could tell from the way my house smelled with the chicken simmering in the pot that it was going to be delicious –and it was! The flavors are complex and balanced and all-around lovely. We really liked the texture contrast with the bits of raw red onion. I think next time I’ll make some smashed potatoes and put a scoop of those in the bottom of the bowl before ladling the stew over.
Six to eight garlic cloves? Count me out on this recipe.
If you don’t like garlic, use less garlic. The food police won’t come get you.
I love to make soup and can’t wait to try this one. Can you tell me if the cardamom is black, green, or white? Thanks!
We used regular green cardamom pods. The seeds inside were black.
Wow, this looks exactly like the recipe for middle eastern “Molokhia,” in fact I think it is pretty much that. Since it is hard to find the molokhia leaves (they’re a wild plant that you have a hard time finding in the US) I suppose any leafy greens will work in a cinch.
This is one of my favorite Lebanese dishes so I’m very tempted to try it with chard since I don’t have any of the other leaves on hand. The coriander sounds strange to some people, but it really makes this dish tasty and unique.
Elise, in the text you talk about coriander seeds, but in the recipe ingredient list you have cardamom. Two different things, right?
The ground coriander seeds are listed in the ingredients for the stew, the cardamom for the broth.
im from NM and we New Mexicans like to have green or red chili with our meal.. would red/green chili work with this dish?
Personally I think it’s fine just the way it is. My colleague Hank likes things with a little spice so he added some red chili sauce to it which he liked. So really it’s up to you. I would make it as is and then go from there.
Very interesting about the cilantro and coriander. I’ve always used those terms interchangable to refer to the fresh herb but now I know the difference.
Well, they really are the same thing. It’s just that often (at least here in the states) you may find coriander referring to the seed and cilantro to the leaf. Cilantro is also called Chinese parsley, as well as coriander.
Looks really delicious. I cannot agree with You that coriander seed is a neglected spice. Among others coriander (both seeds and leaves) is a base spice in Indian recipes and I cannot imagine true Indian dish without coriander. Try one from my site: indian chicken recipe
I would love to try this, but I’m one of those people for whom cilantro tastes like soap. I love the flavor of coriander, but I just can’t handle the flavor of the cilantro. I’m wondering… would substituting flat leaf parsley completely ruin this dish?
I think parsley would work fine, though perhaps only use half as much. Most of the greens in this stew come from the chard anyway.
Thank you Tina and Elise for the alternative to cilantro suggestion. A little cilantro goes a long way for me and 4 cups was sounding like a deal changer. On the other hand, flat leaf parsley sounds very appealing and I am looking forward to trying it in this recipe!
I went to the grocery store to get all the ingredients and I saw a few different types of Swiss Chard. I saw a local brand that was more expensive than the generic brand. Is the difference in price worth it for the better quality? I’m asking because I’m not sure of how much of a difference better chard would make for this dish.
With chard, the fresher the better. If it looks good and vibrant, that’s all you need.