Chicken And Swiss Chard With Couscous In Broth Recipes

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FALL COUSCOUS WITH SWISS CHARD, RAISINS AND WARM SPICES



Fall Couscous with Swiss Chard, Raisins and Warm Spices image

Provided by Geoffrey Zakarian

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 13

1 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Kosher salt and freshly ground black pepper
One 15-ounce can chicken stock
1 1/3 cups Moroccan couscous
1/2 cup dark raisins
1/4 cup extra-virgin olive oil
1 small red onion, diced small
2 cloves garlic, minced
2 cups shiitake mushrooms, sliced
2 bunches Swiss chard, stems removed, leaves rough chopped (3 to 4 cups)
1/2 cup fresh parsley, finely chopped

Steps:

  • Toast the allspice, cinnamon, nutmeg and a pinch of salt in a medium saucepan over a medium heat until fragrant, about 2 minutes. Add the chicken stock and bring to a simmer. Place the couscous in a medium bowl. Pour the seasoned stock over the couscous and add the raisins. Gently stir to combine, then cover with plastic wrap and allow to sit until the stock is absorbed and the couscous is fluffy, 10 to 15 minutes.
  • Meanwhile, heat the olive oil in a large saute pan over a medium heat and cook the onions until translucent, stirring often, about 8 minutes. Add the garlic and cook for 2 more minutes. Season with salt and pepper.
  • Add the mushrooms and cook until softened and caramelized, 5 minutes. Add the Swiss chard and continue to cook until it is fully wilted, 3 to 5 minutes. Taste and adjust the seasoning as needed.
  • Toss the Swiss chard mixture into the couscous along with about half of the parsley, then stir. Top with the remaining parsley and serve warm.

ONE-POT CHICKEN, CHARD, AND COUSCOUS DINNER RECIPE BY TASTY



One-Pot Chicken, Chard, And Couscous Dinner Recipe by Tasty image

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

4 skin-on chicken leg quarters
1 tablespoon kosher salt, plus more to taste
pepper, to taste
10 cloves garlic, minced, divided
1 tablespoon fresh thyme leaf, chopped
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh oregano, chopped
4 tablespoons olive oil, divided
2 bunches rainbow swiss chard
½ cup sugar
1 cinnamon stick
4 whole cloves
2 teaspoons mustard seed
1 teaspoon whole allspice
2 bay leaves, crushed
1 teaspoon whole black peppercorn
2 teaspoons coriander seed
½ teaspoon red pepper flakes
1 cup white wine vinegar
½ cup water
1 large yellow onion, chopped
¼ cup lemon juice
2 cups israeli couscous
3 cups chicken stock
2 tablespoons caper
4 tablespoons crumbled feta cheese, fresh, for serving
fresh parsley, chopped, for serving

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



One-Pot Chicken and Rice with Swiss Chard image

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

4 chicken leg quarters (about 2 pounds total), patted dry
Coarse salt and ground pepper
3 garlic cloves, roughly chopped
1 bunch Swiss chard (10 ounces), stems cut into 1/2-inch pieces, leaves torn into 2-inch pieces
1 small yellow onion, diced small
2 medium carrots, diced medium
1 1/2 teaspoons finely grated lemon zest, plus wedges for serving
1 1/2 cups basmati rice
2 1/2 cups low-sodium chicken broth

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

SAVORY SWISS CHARD



Savory Swiss Chard image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons extra-virgin olive oil
1 large bunch red or green or rainbow chard, stemmed and coarsely chopped
Freshly grated nutmeg, about 1/4 teaspoon
1/2 teaspoon smoked sweet paprika or ground cumin
Salt and freshly ground black pepper
1 teaspoon Worcestershire sauce
1/2 cup chicken stock

Steps:

  • In a large skillet heat extra-virgin olive oil over medium-high heat. When oil is hot, add the greens to the pan and wilt. Season the greens with nutmeg and smoked sweet paprika or cumin, salt and pepper and a dash of Worcestershire sauce. Add the chicken stock and simmer for a few minutes then serve.

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